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Finely ground red fried pepper sauce

A chili and red oil technology, applied in the direction of food science, etc., can solve the problems of the destruction of chili nutrients, less red oil, and not pure enough taste

Inactive Publication Date: 2020-03-10
湖南一有味农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of finely ground red oil fragrant pepper and its production process, which solves the problems that the amount of red oil contained in the oil pepper in the existing market is small, the taste is not pure enough, and the nutritional components in the pepper are easily damaged.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Wash and dry the fresh chili and process it into a powder with a particle size of 1-2MM by machine. Weigh 2.5kg of chili powder and moisten it with an appropriate amount of black tea. At the same time, add 0.5kg of onion fine particles and stir evenly for later use.

[0006] 2. Wash 0.3kg of ginger and 0.3kg of garlic and crush them for later use. Put 0.95kg of peanuts, 0.05kg of sesame seeds, 0.25kg of fennel seeds, and 0.75kg of walnut kernels into low-temperature vegetable oil to filter out and grind them into powder.

[0007] 3. Pour 10kg of high-quality vegetable oil into an iron pan and control the temperature of the oil between 100°C and 140°C. After heating for 1 minute, add the ginger and garlic that have been prepared for ingredient processing. After the ginger and garlic turn yellow, filter out Vegetable oil, then add 0.05kg Zanthoxylum bungeanum seed in the filtered vegetable oil, the temperature of oil is controlled between 120 ℃-140 ℃, after Zanthoxylum...

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Abstract

The invention relates to finely ground red fried pepper sauce and a preparation process thereof, and in particular relates to the fried pepper sauce used for making bean jelly. The formula includes the following raw materials: 3.5 parts of capsicum powder, 10 parts of high-quality vegetable oil, 0.3 part of fresh ginger, 0.3 part of garlic, 0.05 part of Sichuan pepper seeds, 0.05 part of Sichuan pepper powder, 0.95 part of peanut powder, 0.95 part of walnut kernel powder, 0.5 part of sesame powder, 0.3 part of sesame seeds, and 0.25 part of fennel powder. The process includes the following five process steps: one-stage processing of capsicum, one-stage processing of ingredients, one-stage processing of vegetable oil, two-stage processing of the capsicum powder, and one mixing of the one-stage ingredients.

Description

technical field [0001] The invention relates to a finely ground red oil-flavored chili pepper and a production process thereof, belonging to the field of production technology of oily chili pepper, in particular to an oily chili pepper used for making jelly. Background technique [0002] Chili oil is an indispensable condiment in our life. Chili oil can promote blood circulation, increase the elasticity of blood vessels, reduce the chance of hardening of blood vessels, and help prevent cardiovascular diseases. Pepper is also rich in vitamin C, which has anti-oxidation effect, enhances the body's resistance, and delays aging. Therefore, adding a little pepper to our daily recipes is of great benefit to the health of the body. Most of the oily peppers on the market are made through high-temperature processing. The oily peppers made by high-temperature processing contain less red oil, and the taste is not pure enough, and the nutrients in the peppers are easily destroyed. Esp...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 夏建科
Owner 湖南一有味农业开发有限公司
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