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Crisp fried Chinese prickly ash, production technology thereof, crisp fried Chinese prickly ash seasoning, and production technology of crisp fried Chinese prickly ash seasoning

A production process and seasoning technology, which is applied in the field of solid seasoning, can solve the problems of ignoring the deep processing of peppercorns, and achieve the effect of improving controllability and strong process controllability

Pending Publication Date: 2019-05-03
四川丁点儿食品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern industrial production is mostly limited to the production and processing of Zanthoxylum bungeanum oil, ignoring the intensive processing of Zanthoxylum bungeanum itself

Method used

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  • Crisp fried Chinese prickly ash, production technology thereof, crisp fried Chinese prickly ash seasoning, and production technology of crisp fried Chinese prickly ash seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The present embodiment provides a kind of crispy prickly ash production process, comprising:

[0054] The selected peppercorns are sorted through a three-layer vibrating sorter and a specific gravity stoner in turn, and the sorted peppercorns are cleaned by a washing machine to obtain clean peppercorns. Then through the double water removal of the vibration water remover and the multi-stage air flow water remover, clean and dry peppercorns are obtained.

[0055] Under the conditions of 60°C and 0.07MPa, the Chinese prickly ash was softened in a softener for 10 minutes. Soften the pepper skin and shell, and remove bitter, astringent and other odors as well as some volatile oils.

[0056] The softened prickly ash enters a closed electromagnetic frying pan, and is sprayed with edible oil for frying. Wherein, the mass ratio of the softened Chinese prickly ash to the edible oil is 100:8. Strictly control the temperature of the frying process, wherein the frying temperatur...

Embodiment 2

[0058] The present embodiment provides a kind of crispy Chinese prickly ash production process, and the difference with embodiment 1 is:

[0059] The mass ratio of softened Chinese prickly ash to edible oil is 100:8. Strictly control the temperature of the frying process, wherein the frying temperature is preferably 110°C, and the frying time is determined until oil bubbles form on the surface of the peppercorns, no water vapor overflows, and the color begins to darken.

Embodiment 3

[0061] The present embodiment provides a kind of crispy Chinese prickly ash production process, and the difference with embodiment 1 is:

[0062] Under the condition of 70°C, the Chinese prickly ash was softened in a softening machine for 10 minutes. Soften the pepper skin and shell, and remove bitter, astringent and other odors as well as some volatile oils.

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Abstract

The application relates to crisp fried Chinese prickly ash, a production technology thereof, crisp fried Chinese prickly ash seasoning, and a production technology of the crisp fried Chinese prickly ash seasoning, and belongs to the technical field of solid state seasoning. The production technology of the crisp fried Chinese prickly ash comprises the following steps of softening the pretreated and cleaned Chinese prickly ash with a softening machine under the sealed condition of 0.06-0.08MPa, and then performing stir-frying under the condition of sealing. According to the application, the softening and the stir-frying are performed, the Chinese prickly ash has fragrance and spicy taste after being stir-fried, the flavor of the Chinese prickly ash is not reduced, and the Chinese prickly ash is more fragrant. The technology is high in controllability, and large-scale production can be realized. The obtained crisp fried Chinese prickly ash can be directly mixed with other auxiliary materials to obtain hotpot condiment or seasoning be eaten together with rice or bread.

Description

technical field [0001] The present application relates to the technical field of solid seasoning, and in particular to crispy Chinese prickly ash and its production process, and crispy Chinese prickly ash seasoning and its production process. Background technique [0002] At present, there is no cleaning process for domestically produced peppercorns. The peppercorns purchased from outside are directly poured into the production line for production, and the dust and sediment in the peppercorns are also brought into the peppercorns. Modern industrial production is mostly limited to the production and processing of Zanthoxylum bungeanum oil, ignoring the intensive processing of Zanthoxylum bungeanum itself. Contents of the invention [0003] In view of the deficiencies in the prior art, the purpose of the embodiment of the present application includes providing a crispy Chinese prickly ash and its production process, a crispy Chinese prickly ash seasoning and its production p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
Inventor 任康
Owner 四川丁点儿食品开发股份有限公司
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