A chili compound seasoning and a preparation method thereof

Abstract

The application belongs to the technical field of composite seasoning processing, and more particularly relates to a chili composite seasoning and a preparation method thereof. The application solves the problem of large quality fluctuation caused by reliance on manual experience in traditional processes by accurately quantifying key process parameters. The definite process parameters (frying temperature and time, etc.) eliminate the uncertainty in operation, so that the flavor formation paths experienced by each batch of products are basically the same. The complex flavor conversion process is decomposed into controllable stages, which is conducive to quality monitoring and intervention, thereby realizing the standardization and scaling of industrial production and ensuring the stability of product quality.

Description

Technical Field

[0001] This invention belongs to the field of compound seasoning processing technology, and more specifically relates to a chili compound seasoning and its preparation method. Background Technology

[0002] In the production of chili compound seasonings, the most basic and common preparation method is simple compounding, which involves physically mixing different varieties of chili powder with other spices (such as Sichuan pepper powder and cumin powder), monosodium glutamate, salt, sugar, and other powdered raw materials. This method is simple, low-cost, and can directly reflect the flavor of the raw materials, but it still has the following significant limitations: Insufficient flavor integration: Raw materials that have not been cooked or deeply processed are directly crushed and mixed, resulting in insufficient release of their aroma components and a lack of synergy and integration between various flavor substances. This leads to a single flavor profile, a harsh taste, and the aromas of each raw material are easily dispersed or masked by one another. Poor product uniformity and stability: Due to differences in density and particle size among the components, stratification is prone to occur during storage and transportation, affecting the uniformity of the final product; at the same time, dry mixtures are prone to absorbing moisture and clumping, reducing flowability and ease of use. Flavor preservation is difficult: Volatile flavor compounds in chili peppers and spices are easily lost or oxidized during processing and storage, leading to flavor deterioration and making it difficult to maintain the original aroma and taste for a long time. Process and cost limitations: Although complex processes such as fermentation can enhance the integration and layering of flavors, these methods usually have long production cycles, poor process controllability, and high costs, making it difficult to balance production efficiency, stability, and flavor quality.

[0003] Therefore, how to achieve effective integration and enhancement of flavor substances through technological innovation while maintaining process simplicity and cost advantages, and simultaneously improving the physical stability and flavor retention of the product, has become a key issue that urgently needs to be addressed in the field of chili compound seasonings. Developing a preparation process that combines rich flavor, high production efficiency, and storage stability has significant industrial implications and application prospects. Summary of the Invention

[0004] The purpose of this invention is to provide a chili compound seasoning and its preparation method to solve the problems existing in the prior art.

[0005] To achieve the above objectives, the present invention provides the following solution: One of the technical solutions of this invention: provides a chili compound seasoning, the raw materials of which, by mass percentage, include: Ingredients: 40-45% chili peppers, 7-9% salt, 2-3% MSG, 15-18% chicken powder, 5-10% pea flour, 3-5% white sesame seeds, 1-2% Sichuan peppercorns, 7-9% peanut powder, 0.5-1% cardamom, 0.5-1% amomum villosum, 0.5-1% star anise, 0.5-1% bay leaves, 0.5-1% fennel seeds, 0.5-1% ginger powder, 0.5-1% white cardamom, 4-5% chili paste, and 0.2-0.4% yeast extract.

[0006] Furthermore, by weight percentage, the raw materials of the chili compound seasoning include: chili peppers 40.35%, edible salt 8.13%, monosodium glutamate 2.44%, chicken powder 16.26%, pea flour 8.13%, white sesame seeds 4.08%, Sichuan peppercorns 1.63%, peanut powder 8.13%, cardamom 0.81%, amomum villosum 0.81%, star anise 0.81%, bay leaves 0.81%, fennel seeds 0.81%, ginger powder 0.81%, white cardamom 0.81%, chili paste 4.88%, and yeast extract 0.3%.

[0007] Furthermore, the particle size of the chili pepper is 300-600 μm.

[0008] The fine powder in chili peppers (about 300μm) is responsible for quickly adhering to and releasing flavor, while the coarse particles (about 600μm) provide a granular texture and visual impact when chewing, preventing the pepper from becoming mushy.

[0009] Furthermore, the peanut powder is composed of coarse powder and fine powder in a mass ratio of 5-6:4-5, wherein the particle size of the coarse powder is 20-40 mesh and the particle size of the fine powder is 80-100 mesh.

[0010] The peanut powder has a particle size distribution, with coarse powder providing a chewy and substantial feel, and fine powder enhancing adhesion and flavor release, achieving a balance between flavor and texture.

[0011] Furthermore, the particle size of the cardamom, star anise, bay leaf, fennel, and white cardamom is not less than 100 mesh.

[0012] The particle size control of cardamom, star anise, bay leaves, fennel, and white cardamom can achieve an instant flavor impact in dipping sauces.

[0013] Furthermore, the ginger powder has a particle size of 20 mesh.

[0014] Ginger powder is used to enhance the texture and adhesion of food. The coarser particles provide a slight chewy feel and make it easier to adhere evenly to the ingredients, resulting in a more uniform flavor distribution.

[0015] The second technical solution of the present invention provides a method for preparing the above-mentioned chili compound seasoning, comprising the following steps: Stir-fry chili peppers, Sichuan peppercorns, cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste. Then mix them with salt, MSG, chicken powder, pea flour, white sesame seeds, and peanut powder. Finally, add yeast extract and mix well to obtain the chili compound seasoning.

[0016] Furthermore, the chili peppers are stir-fried at a temperature of 110-120℃ for 20-25 minutes.

[0017] The stir-frying temperature and time for chili peppers specified in this invention achieve a good balance between "exciting excellent flavor" and "preserving nutrients and ensuring safety," and are gentler and more concentrated in aroma compared to high-heat stir-frying.

[0018] Furthermore, the Sichuan peppercorns are stir-fried at a temperature of 75-85℃ for 20-25 minutes.

[0019] The stir-frying temperature of Sichuan peppercorns specified in this invention can maximize the preservation of the flavor of the Sichuan peppercorns themselves and retain the integrity of substances such as volatile oils to the greatest extent, thereby obtaining a flavor base with pure numbing sensation and mellow and lasting aroma. Volatile oils and starches will quickly caramelize at excessively high temperatures, producing an unpleasant burnt and bitter taste.

[0020] Furthermore, the stir-frying temperature of the cardamom, amomum villosum, star anise, bay leaves, fennel, ginger powder, white cardamom, and chili paste is 85-95℃, and the time is 20-25 minutes. This combination of temperature and time can gently awaken the complex aroma of these spices while avoiding the production of a burnt or bitter taste.

[0021] The third technical solution of the present invention provides an application of the above-mentioned chili compound seasoning in food preparation.

[0022] The present invention discloses the following technical effects: This invention utilizes the scientific combination of chili peppers and spices, combined with optimized cooking techniques, to achieve a rich, harmonious, and layered flavor profile (fragrant at the beginning, spicy in the middle, and fresh at the end). It effectively solves the problems of aroma dispersion and lack of mellowness caused by simple physical mixing, as well as the easy volatilization of flavor during high-temperature cooking.

[0023] This invention uses non-fried, low-temperature roasting as the core aroma-enhancing method, and uses yeast extract to partially replace salt. At the same time, yeast extract can reduce the formation of harmful substances through low-temperature processing and enhance the umami flavor through natural flavor peptides. This can reduce the total salt content while ensuring that the product has a sufficient salty and umami impact and a good aftertaste when it enters the mouth.

[0024] This invention solves the problems of traditional processes relying on manual experience and large quality fluctuations by accurately quantifying key process parameters. The clear process parameters (such as frying temperature and time) eliminate the uncertainty in operation, making the flavor formation path of each batch of products basically the same. The complex flavor transformation process is decomposed into controllable stages, which is conducive to quality monitoring and intervention, thereby realizing the standardization and large-scale industrial production and ensuring the stability of product quality. Detailed Implementation

[0025] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0026] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0027] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0028] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be readily apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0029] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0030] Unless otherwise specified, all raw materials and reagents involved in the specific embodiments of this invention are commercially available products.

[0031] The chili pepper used in the specific embodiments of the present invention is Huaxi chili pepper, and the yeast extract used is provided by Angel Yeast Co., Ltd.

[0032] Unless otherwise specified, room temperature and normal temperature in the specific embodiments of this invention refer to 20-30℃.

[0033] It should be noted that any aspects not described in detail in this invention are conventional practices in the field and are not the focus of this invention.

[0034] Example 1 The preparation steps of chili compound seasoning include: S1. Prepare the following raw materials by weight percentage: Ingredients: 40.35% chili peppers, 8.13% salt, 2.44% MSG, 16.26% chicken powder, 8.13% pea flour, 4.08% white sesame seeds, 1.63% Sichuan peppercorns, 8.13% peanut powder, 0.81% cardamom, 0.81% amomum villosum, 0.81% star anise, 0.81% bay leaves, 0.81% fennel seeds, 0.81% ginger powder, 0.81% white cardamom, 4.88% chili paste, and 0.3% yeast extract. Among them, the particle size of chili peppers is between 300-600μm; peanut powder is composed of coarse powder (between 20-40 mesh) and fine powder (between 80-100 mesh) in a mass ratio of 5.5:4.5; the particle size of cardamom, star anise, bay leaves, fennel and white cardamom is not less than 100 mesh; the particle size of ginger powder is 20 mesh; S2. Stir-fry chili peppers, Sichuan peppercorns, cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste. Then mix them with salt, MSG, chicken powder, pea flour, white sesame seeds, and peanut powder. Add yeast extract and mix well to obtain chili compound seasoning. The chili peppers were stir-fried at 110℃ for 20 minutes; the Sichuan peppercorns were stir-fried at 80℃ for 20 minutes; and the cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste were stir-fried at 90℃ for 20 minutes.

[0035] Example 2 The preparation steps of chili compound seasoning include: S1. Prepare the following raw materials by weight percentage: Ingredients: 40.35% chili peppers, 8.13% salt, 2.44% MSG, 16.26% chicken powder, 8.13% pea flour, 4.08% white sesame seeds, 1.63% Sichuan peppercorns, 8.13% peanut powder, 0.81% cardamom, 0.81% amomum villosum, 0.81% star anise, 0.81% bay leaves, 0.81% fennel seeds, 0.81% ginger powder, 0.81% white cardamom, 4.88% chili paste, and 0.3% yeast extract. Among them, the particle size of chili peppers is between 300-600μm; peanut powder is composed of coarse powder (between 20-40 mesh) and fine powder (between 80-100 mesh) in a mass ratio of 5.5:4.5; the particle size of cardamom, star anise, bay leaves, fennel and white cardamom is not less than 100 mesh; the particle size of ginger powder is 20 mesh; S2. Stir-fry chili peppers, Sichuan peppercorns, cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste. Then mix them with salt, MSG, chicken powder, pea flour, white sesame seeds, and peanut powder. Add yeast extract and mix well to obtain chili compound seasoning. The chili peppers were stir-fried at 115℃ for 15 minutes; the Sichuan peppercorns were stir-fried at 75℃ for 30 minutes; and the cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste were stir-fried at 95℃ for 15 minutes.

[0036] Example 3 The preparation steps of chili compound seasoning include: S1. Prepare the following raw materials by weight percentage: Ingredients: 40.35% chili peppers, 8.13% salt, 2.44% MSG, 16.26% chicken powder, 8.13% pea flour, 4.08% white sesame seeds, 1.63% Sichuan peppercorns, 8.13% peanut powder, 0.81% cardamom, 0.81% amomum villosum, 0.81% star anise, 0.81% bay leaves, 0.81% fennel seeds, 0.81% ginger powder, 0.81% white cardamom, 4.88% chili paste, and 0.3% yeast extract. Among them, the particle size of chili peppers is between 300-600μm; peanut powder is composed of coarse powder (between 20-40 mesh) and fine powder (between 80-100 mesh) in a mass ratio of 5.5:4.5; the particle size of cardamom, star anise, bay leaves, fennel and white cardamom is not less than 100 mesh; the particle size of ginger powder is 20 mesh; S2. Stir-fry chili peppers, Sichuan peppercorns, cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste. Then mix them with salt, MSG, chicken powder, pea flour, white sesame seeds, and peanut powder. Add yeast extract and mix well to obtain chili compound seasoning. The chili peppers were stir-fried at 120℃ for 25 minutes; the Sichuan peppercorns were stir-fried at 85℃ for 15 minutes; and the cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste were stir-fried at 85℃ for 25 minutes.

[0037] Comparative Example 1 The difference from Example 1 is that the stir-frying temperature of cardamom, amomum villosum, star anise, bay leaves, fennel, ginger powder, white cardamom, and chili paste is 100°C or 110°C.

[0038] The roasting temperature for cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste is 85-95℃ for 20-25 minutes. This combination of temperature and time is sufficient to denature and inactivate the proteins of most foodborne bacteria, such as E. coli and Salmonella. These spices, roasted slowly for 20-25 minutes with reduced numbing / spiciness, are ideal for occasions where a rich aroma is desired but a pronounced tingling sensation is not. Even slight increases in temperature within the standard 20-25 minute timeframe are amplified by the time, resulting in a significant leap in sensory outcomes. When the temperature reaches 100℃ or above, bay leaves, ginger powder, cardamom, and white cardamom are prone to carbonization and bitterness, losing their usability. Meanwhile, black cardamom, star anise, and fennel undergo gentle dehydration under these conditions, allowing their aromas to slowly release and blend, forming a mellow and subtle "base aroma." This avoids significant loss of bitterness and active ingredients (volatile oils) caused by high temperatures, resulting in a powder with a uniform flavor, no burnt or bitter aftertaste, and a long-lasting aroma. However, when the temperature reaches 100℃ or above, it is difficult to control, easily leading to burnt exteriors and undercooked interiors, causing the spices to become bitter on the outside while the internal aroma remains undeveloped; the aroma becomes sharp but not lasting.

[0039] Comparative Example 2 The difference compared to Example 1 is that the Sichuan peppercorns were stir-fried at a temperature of 90°C.

[0040] The optimal roasting temperature for Sichuan peppercorns is 75-85℃ for 20-25 minutes. This method almost perfectly preserves the numbing compounds (Sichuan peppermint) while completely avoiding any risk of bitterness or burnt taste. It has a high tolerance for error, producing a pure and strong numbing sensation; completely eliminating burnt and bitterness. Increasing the temperature causes the numbing compounds to slowly decompose, resulting in a weaker numbing sensation compared to the 80℃ method, and the peppercorns may carbonize, turn black, and become bitter.

[0041] Comparative Example 3 The difference compared to Example 1 is that the stir-frying temperature of the chili peppers is 150±10℃.

[0042] The stir-frying temperature for chili peppers is 110-120℃, and the time is 20-25 minutes. During this crucial range, the color begins to deepen significantly, and the redness value steadily increases. Moisture further decreases, and the chili peppers gradually become crisp, possessing both a certain spiciness and a subtle "cooked aroma." At this temperature, capsaicin-like substances are well preserved. Compared to higher temperatures (150±10℃), chili peppers stir-fried at these parameters provide a clean and pure spiciness platform when combined with other seasonings in the final blend, allowing the aromas of cardamom and star anise to clearly "stand" on top, creating distinct layers of flavor.

[0043] Test case Salmonella was tested for the chili compound seasoning obtained in Example 1 according to the method in GB4789.4-2024, and Staphylococcus aureus was tested according to GB 4789.10-2016 (Second Method). The results are shown in Table 1.

[0044] Table 1 Sensory evaluation (20 people): Table 2 As shown in Table 2, the present invention produces a chili compound seasoning that is spicy and flavorful with a fresh aftertaste by accurately proportioning the raw materials and strictly controlling the preparation process parameters.

[0045] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0046] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A chili compound seasoning, characterized in that, By weight percentage, the raw materials include: Ingredients: 40-45% chili peppers, 7-9% salt, 2-3% MSG, 15-18% chicken powder, 5-10% pea flour, 3-5% white sesame seeds, 1-2% Sichuan peppercorns, 7-9% peanut powder, 0.5-1% cardamom, 0.5-1% amomum villosum, 0.5-1% star anise, 0.5-1% bay leaves, 0.5-1% fennel seeds, 0.5-1% ginger powder, 0.5-1% white cardamom, 4-5% chili paste, and 0.2-0.4% yeast extract.

2. The chili compound seasoning as described in claim 1, characterized in that, By weight percentage, the raw materials include: The ingredients include 40.35% chili peppers, 8.13% salt, 2.44% MSG, 16.26% chicken powder, 8.13% pea flour, 4.08% white sesame seeds, 1.63% Sichuan peppercorns, 8.13% peanut powder, 0.81% cardamom, 0.81% amomum villosum, 0.81% star anise, 0.81% bay leaves, 0.81% fennel seeds, 0.81% ginger powder, 0.81% white cardamom, 4.88% chili paste, and 0.3% yeast extract.

3. The chili compound seasoning as described in claim 1 or 2, characterized in that, The chili peppers have a particle size of 300-600 μm.

4. The chili compound seasoning as described in claim 1 or 2, characterized in that, The peanut powder is composed of coarse powder and fine powder in a mass ratio of 5-6:4-5, wherein the particle size of the coarse powder is 20-40 mesh and the particle size of the fine powder is 80-100 mesh.

5. The chili compound seasoning as described in claim 1 or 2, characterized in that, The particle size of the cardamom, star anise, bay leaf, fennel, and white cardamom shall not be less than 100 mesh; And / or, the particle size of the ginger powder is 20 mesh.

6. The method for preparing the chili compound seasoning according to any one of claims 1-5, characterized in that, step include: Stir-fry chili peppers, Sichuan peppercorns, cardamom, amomum villosum, star anise, bay leaves, fennel seeds, ginger powder, white cardamom, and chili paste. Then mix them with salt, MSG, chicken powder, pea flour, white sesame seeds, and peanut powder. Finally, add yeast extract and mix well to obtain the chili compound seasoning.

7. The preparation method according to claim 6, characterized in that, The chili peppers are stir-fried at a temperature of 110-120℃ for 20-25 minutes.

8. The preparation method according to claim 6, characterized in that, The Sichuan peppercorns are stir-fried at a temperature of 75-85℃ for 20-25 minutes.

9. The preparation method according to claim 6, characterized in that, The stir-frying temperature of the cardamom, amomum villosum, star anise, bay leaves, fennel, ginger powder, white cardamom, and chili paste is 85-95℃, and the time is 20-25 minutes.

10. The application of the chili compound seasoning according to any one of claims 1-5 in food preparation.

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