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Spicy powder seasoning

A technology of seasoning and spicy powder, applied in the direction of food science, etc., can solve the problem of less taste of Hui people, and achieve the effect of unique taste and delicious taste.

Inactive Publication Date: 2020-06-16
湖南省溢味佳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]In people's daily life, especially in Ningxia Hui nationality gathering area, people prefer beef noodles, lamb meat and various barbecues. Beef noodles, lamb meat and Seasoning plays a decisive role in the quality of barbecue cooking. There are many special seasonings for beef noodles, lamb and barbecue on the market, but few of them are suitable for Hui people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Spicy powder seasoning comprises chili powder, spices, cooked peanuts, cooked sesame, wherein the weight portion of chili powder is 48 to 52 parts, the weight portion of spices is 18 to 22 parts, and the weight portion of cooked peanuts is 8 to 12 parts, the weight of cooked sesame is 8 to 12 parts; the spices are cumin, red buckle, fennel, thyme, fragrant leaves, pepper, star anise and black pepper according to 1:2:6:2:3 : 6:6:2 weight ratio mixed.

[0010] The cooked sesame in the spicy powder seasoning is cooked white sesame, and the cooked peanuts are pulverized cooked peanuts with a particle size of 80 mesh to 100 mesh.

[0011] Cumin, red buckle, fennel, thyme, fragrant leaves, pepper, star anise and black pepper are mixed according to the weight ratio of 1:2:6:2:3:6:6:2, and then fried and ground into powder to form spices .

[0012] The chili noodles in the spicy powder seasoning are made of Xinjiang hot peppers, which are screened, removed, dry-cleaned, fried...

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PUM

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Abstract

The invention relates to a spicy powder seasoning. The spicy powder seasoning comprises the following components in parts by weight: 48-52 parts of chili powder, 18-22 parts of spices, 8-12 parts of cooked peanut kernels and 8-12 parts of cooked sesame seeds, wherein the spices are prepared by mixing cumin, fructus galangae, fennel, murraya paniculata, myrcia, Chinese prickly ash, star anise and black pepper according to a weight ratio of 1: 2: 6: 2: 3: 6: 6: 2. The spicy powder seasoning provided by the invention can be used for cooking beef noodles and lamb meat and for barbecuing, and foodcooked with the seasoning is unique, fragrant and delicious in taste which is the favorite taste of many people of the Hui nationality.

Description

Technical field: [0001] The invention relates to the field of food seasoning, in particular to a spicy powder seasoning. Background technique: [0002] In people's daily life, especially in Ningxia Hui area, people are more fond of beef noodles, lamb and various kinds of barbecue. Whether the beef noodles, lamb and barbecue are cooked or not, the seasoning plays a decisive role. , There are many special seasonings for beef noodles, lamb and barbecue on the market, but there are few flavors suitable for Hui people. Invention content: [0003] In view of this, it is necessary to provide a spicy powder seasoning combined with halal food culture, which can be used for cooking beef noodles, lamb and various barbecues. [0004] A kind of spicy powder seasoning, comprises chili powder, spices, cooked peanuts, cooked sesame, wherein the weight portion of chili powder is 48 to 52 parts, the weight portion of spices is 18 to 22 parts, the weight portion of cooked peanuts The porti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 邝海峰
Owner 湖南省溢味佳生物科技有限公司
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