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Chili seasoning and preparing method thereof

A technology of seasoning and chili, applied in the direction of food ingredients as taste improver, food science, food ingredients as color, etc., can solve the problems of color, aroma and taste without much breakthrough, and achieve rich nutrition and bright red color. Uniform, widely marketable effect

Inactive Publication Date: 2016-12-07
兴平市秦绿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional chili condiments only add conventional spices such as pepper and grass fruit. Most products are only spicy but not fragrant, and there is no major breakthrough in color, aroma, and taste.

Method used

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  • Chili seasoning and preparing method thereof
  • Chili seasoning and preparing method thereof
  • Chili seasoning and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of chili seasoning, the raw material varieties used and the proportion by weight thereof are:

[0045]

[0046]

[0047] Among them, sesame seeds are dry fried.

[0048] Peanut kernels are fried and pulverized into a powder.

[0049] Tempeh is deep-fried and pulverized into a powder.

[0050] Chinese prickly ash, star anise, cumin, cinnamon, green fruit, ginger, dried ginger, galangal, shannai, bibu, white button, white stop, pepper, woody, vanilla, and walnut are all pulverized into powder.

[0051] The chili seasoning, its preparation method comprises the steps:

[0052] (1A) Pepper sorting: cut and clean the peppers, remove the peppers containing borers and mildew, and select the peppers with a bright color of more than 5cm;

[0053] (2A) Roasting: Put the peppers into the converter for roasting, the roasting temperature is 100°C, and the roasting time is 40 minutes; after the roasting, the water content of the peppers is controlled to be ≤10%;

[00...

Embodiment 2

[0059] A kind of chili seasoning, the raw material varieties used and the proportion by weight thereof are:

[0060]

[0061]

[0062] Among them, sesame seeds are dry fried.

[0063] Peanut kernels are fried and pulverized into a powder.

[0064] Tempeh is deep fried.

[0065] Chinese prickly ash, star anise, cumin, cinnamon, green fruit, ginger, dried ginger, galangal, shannai, bibu, white button, white stop, pepper, woody, vanilla, and walnut are all pulverized into powder.

[0066] The chili seasoning, its preparation method comprises the steps:

[0067](1B) Pepper sorting: cutting and cleaning the peppers, removing the peppers containing borers and mildew, and sorting out the peppers with a bright color of more than 5 cm;

[0068] (2B) Roasting: Put the peppers into the converter for roasting, the roasting temperature is 160°C, and the roasting time is 20 minutes; after the roasting, the water content of the peppers is controlled to be ≤10%;

[0069] (3B) pulver...

Embodiment 3

[0074] A kind of chili seasoning, the raw material varieties used and the proportion by weight thereof are:

[0075]

[0076]

[0077] Among them, sesame seeds are dry fried.

[0078] Peanut kernels are fried and pulverized into a powder.

[0079] Tempeh is deep fried.

[0080] Chinese prickly ash, star anise, cumin, cinnamon, green fruit, ginger, dried ginger, galangal, shannai, bibu, white button, white stop, pepper, woody, vanilla, and walnut are all pulverized into powder.

[0081] The chili seasoning, its preparation method comprises the steps:

[0082] (1C) Pepper sorting: cut and clean the peppers, remove the peppers containing borers and mildew, and sort out the peppers with a bright color of more than 5cm;

[0083] (2C) Roasting: Put the peppers into the converter for roasting, the roasting temperature is 130°C, and the roasting time is 30 minutes; after the roasting, the moisture of the peppers is controlled at ≤10%;

[0084] (3C) pulverization: pulverize t...

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Abstract

The invention discloses a chili seasoning. The chili seasoning is prepared from dry chili powder, sesame, fermented soya beans, pepper, star anise, fennel, cinnamon, Chinese olive, fresh ginger, dried ginger, galangal, rhizoma kaempferiae, sage, cardamom, radix angelicae, black pepper, radix aucklandiae, vanilla, peanut kernels, walnut kernel and salt. The invention further discloses a preparing method of the chili seasoning. The preparing method includes the following steps of 1, chili sorting; 2, parching; 3, smashing; 4, mixing; 5, stirring; 6, packaging. The chili seasoning has the advantages of being spicy, palatable, thick in fragrance and moderate and long in taste; the chili seasoning is good in color, aroma and taste, rich in nutrient, low in calorie, suitable for industrial production and good in economic and social benefit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili seasoning and a preparation method thereof. Background technique [0002] The content of vitamin C in peppers ranks first among vegetables. Generally, it contains more vitamin C, iron, calcium, phosphorus and vitamin B family than oranges. For example, per 100 grams of fresh red peppers, the content of vitamin C is 144 mg. , ranking first in fresh vegetables. Rich vitamin C can control heart disease and coronary arteriosclerosis, lower cholesterol. With 1390 mcg of beta carotene, peppers are one of the best sources of carotenoids, lutein, zeaxanthin and beta zeaxanthin, all of which are among the most potent antioxidants that can make the respiratory Unblocked, has the effect of preventing colds and colds. Oil chili seasoning is used in color food in the United States, in bread, cheese and fish canning in Germany, and is widely used in many countries. Capsaici...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/40A23L25/00A23L11/00A23L33/10A23L11/50
CPCA23V2002/00A23V2200/04A23V2200/16
Inventor 彭武云孟晓美
Owner 兴平市秦绿食品有限公司
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