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Manufacturing method of hot and numb flavour seasoning

A production method and seasoning technology, applied in the field of food seasoning, can solve the problems of not soft taste, single taste, not strong fragrance, etc., and achieve the effect of alleviating colds and enhancing appetite

Inactive Publication Date: 2005-03-30
王安明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of food condiments on the market, and each has its own characteristics. Among them, there are many condiments of spicy flavor, such as spicy sauce and chili oil, but these condiments have a single taste, just simple spicy taste or spicy taste, and It is not a compound flavor, so the fragrance is not strong and the taste is not soft

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] This example prepares the process of spicy seasoning as follows:

[0016] (1) Pour 3kg of salad oil into an iron pan, add 3kg of dried chili when heated to 70±5°C, stir fry back and forth for 2 minutes under low heat, take out the dried chili after cooling, and grind it into powder;

[0017] (2) Get the unfried chili powder 2.8kg that has ground into in addition and mix with the chili oil 1kg of step (1), obtain compound;

[0018] (3) 10kg of salad oil is boiled and cooled for later use;

[0019] (4) Take 2.6kg of chili powder fried in step (1), 1kg of mixed material after step (2), 0.5kg of pepper noodles, 0.8kg of minced garlic, 10kg of cooked oil in step (4) and monosodium glutamate 1kg, poured into a stainless steel container, mixed evenly, packed into bags, disinfected and sterilized, and stored in a warehouse.

example 2

[0021] This example prepares the process of spicy seasoning as follows:

[0022] (1) Pour 4kg of rapeseed oil into an iron pan, heat to 70±5°C, put in 4.5kg of dried chili, fry for 2 minutes under low heat, take out the dried chili after cooling, and grind it into powder;

[0023] (2) get unfried chili powder 3kg and the chili oil 1kg of step (1) in addition and mix, obtain compound;

[0024] (3) 12kg of rapeseed oil is boiled and cooled for later use;

[0025] (4) Get 3.8kg of chili powder fried in step (1), 1.5kg of mixture after step (2), 0.8kg of pepper noodles, 1.2kg of minced garlic, 12kg of cooked oil in step (3) and Monosodium glutamate 1.4kg, mix well, pack into bags, and sterilize.

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PUM

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Abstract

A tingling-hot flavouring for dish is prepared through frying chili in hot vegetable oil, grinding to obtain chili powder, mixing the oil with the powder of unfried chili, and mixing them with oil, mashed garlic clove, tingling pepper and gourmet powder.

Description

technical field [0001] The invention relates to food seasoning technology, in particular to a method for preparing a compound food spicy seasoning. Background technique [0002] At present, there are many kinds of food seasonings on the market, and each has its own characteristics. Among them, there are many spicy seasonings, such as spicy sauce and chili oil, but these seasonings have a single taste, just simple spicy or spicy taste, and It is not a complex flavor, so the fragrance is not strong and the taste is not soft. Contents of the invention [0003] The purpose of the present invention is to improve the existing edible seasoning with spicy taste, and provide a kind of preparation method of compound food spicy seasoning. [0004] The concrete preparation method of food spicy seasoning of the present invention comprises the following steps: [0005] 1. Pour vegetable oil into the pot, heat up to 60-80°C, add dried chilies and fry on low heat for 2-3 minutes until t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/14
Inventor 王安明
Owner 王安明
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