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Spicy seasoning packet and preparation method thereof

A seasoning bag, spicy technology, applied in the field of condiments, can solve the problems of single taste, not soft taste, not strong fragrance, etc., achieve the effect of bright red color and suppress irritation

Inactive Publication Date: 2021-10-29
黎正林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the spicy condiments on the market have many disadvantages: one, the taste is single, just pure spicy or spicy, rather than compound flavor, so the fragrance is not strong, and the taste is not soft; After carbonization, it will affect the color of chili oil

Method used

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  • Spicy seasoning packet and preparation method thereof

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preparation example Construction

[0026] A preparation method for a spicy seasoning bag, comprising the following steps:

[0027] Take part of the chili and cook it to make Ciba chili, and the remaining chili, star anise, white buckle, cinnamon bark, grass fruit, cumin, Atractylodes macrocephala, clove, fragrant leaf pepper, peanut crushed, hawthorn, hemp and Piper are washed and dried for later use;

[0028] Grind the dried chili powder, add crushed peanuts, sugar and salt to obtain a mixed powder for later use;

[0029] Heat the vegetable oil, add green onion, onion, star anise, white buckle, cinnamon bark, grass fruit, cumin, Atractylodes macrocephala, clove, fragrant leaves, peppercorns, hawthorn, hemp and Piper, stir-fry over low heat until the green onion turns yellow, Filter out the slag, pour hot oil into the mixed powder, and stir to get chili red oil;

[0030] Take another vegetable oil and heat it, add bean paste and Ciba chili and stir-fry to get Ciba red oil;

[0031] The Ciba red oil and chili ...

Embodiment 1

[0040] A spicy seasoning bag, including the following raw materials: 500g green onion, 500g onion, 300g garlic, 100g star anise, 100g white buckle, 50g cinnamon, 50g grass fruit, 50g fennel, 30g Atractylodes macrocephala, 10g clove, 20g bay leaf, 300g pepper , 100g pepper, 120g crushed peanuts, 100g hawthorn, 80g sesame seeds, 300g bean paste, 60g peppercorns, 6g sugar and 7g salt.

[0041] Take 200g chili pepper and boil it in 100°C water for 10 minutes, pour it out and let it cool, put it in a mortar, mash it into a glutinous rice cake shape, and make chili chili paste; mix the remaining chili pepper with star anise, white buckle, cinnamon bark, grass fruit, small Fennel, Atractylodes macrocephala, cloves, bay leaf pepper, crushed peanuts, hawthorn, hemp and Piper are washed with clean water and dried in an oven for later use;

[0042] Grind the dried chili into 30-mesh chili powder, cut the garlic into minced garlic, add crushed peanuts, sugar and salt, and mix well to obtain...

Embodiment 2

[0047] A spicy seasoning bag, including the following raw materials: 500g green onion, 450g onion, 300g garlic, 120g star anise, 100g white buckle, 60g cinnamon, 40g grass fruit, 40g fennel, 30g Atractylodes macrocephala, 8g clove, 15g bay leaf, 500g pepper , 120g peppercorns, 100g crushed peanuts, 100g hawthorn, 80g sesame seeds, 400g bean paste, 70g peppercorns, 6g sugar and 8g salt.

[0048] Take 370g peppers and steam them with 110°C steam for 20 minutes, pour them out and let them cool, put them in a mortar, mash them into glutinous rice cakes, and make glutinous rice cake peppers; mix the remaining peppers with star anise, white buckle, cinnamon bark, grass fruit, small Fennel, Atractylodes macrocephala, cloves, bay leaf pepper, crushed peanuts, hawthorn, hemp and Piper are washed with clean water and dried in an oven for later use;

[0049] Grind the dried chili into 30-mesh chili powder, cut the garlic into minced garlic, add crushed peanuts, sugar and salt, and mix we...

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Abstract

The invention provides a spicy seasoning packet and a preparation method thereof, and relates to the field of seasoning. The spicy seasoning packet is prepared from the following raw materials: green Chinese onion, onion, garlic, star anise, cardamom, cassia bark, amomum tsao-ko, fennel, bighead atractylodes rhizome, clove, bay leaf, hot pepper, Chinese prickly ash, crushed peanut, hawthorn, sesame seed, thick broad-bean sauce and long pepper. The long pepper, the green Chinese onion and the onion can achieve the effects of removing fishy smell and peculiar smell. Star anise, cardamom, cinnamon, amomum tsao-ko, fennel, bighead atractylodes rhizome, clove, pepper and myrcia provide complex and rich spice fragrance for the whole seasoning bag, hawthorn can stop greasiness, thick broad-bean sauce is used for improving color and flavor, pepper and pepper provide spicy and spicy taste, hawthorn and chopped peanuts can inhibit irritation of pepper to the oral cavity, and it is guaranteed that the seasoning bag is spicy but not irritating.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a spicy seasoning bag and a preparation method thereof. Background technique [0002] With the development of the economy, people's dietary requirements are becoming more and more diversified. Stewed vegetables are traditional Chinese foods with a long history and are popular with people from all over the world, especially poultry such as beef, mutton and pig's trotters are indispensable delicacies on people's tables, and the processing method of stewed poultry is the first choice of many people. Existing stewed vegetables have various flavors of stewed vegetables because of their unbalanced formula and original production. Even many merchants will add excessive additives to make their own stewed products look bright, which is not conducive to people's health. People always eat them. You will feel that there is a fly in the ointment, and it cannot fully satisfy people's demand for deli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/14A23L27/40A23L27/24A23L11/50A23L27/21
CPCA23L27/105A23L27/10A23L27/14A23L27/40A23L27/24A23L11/50A23L27/215
Inventor 黎正林
Owner 黎正林
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