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Crisping and puffing technique and processing equipment for chilli seeds

A technology of processing equipment and puffing equipment, which is applied in the crispy puffing technology of chili seeds and the field of processing equipment, can solve the problems that chili seeds cannot achieve stir-frying effect, can not fully reflect the taste, and the efficiency of stir-frying is low, so as to achieve increased Storage effect, low cost and convenient processing

Pending Publication Date: 2020-08-14
JIZE COUNTY XIANGJUNFU CONDIMENT IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chili seeds have a special fragrance after frying, and contain oil and are rich in nutrition, so they are favored by the masses. Chili seed oil, but the technology is not mature enough to fully reflect its true taste. Stir-frying effect, and the efficiency of stir-frying is low

Method used

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  • Crisping and puffing technique and processing equipment for chilli seeds
  • Crisping and puffing technique and processing equipment for chilli seeds
  • Crisping and puffing technique and processing equipment for chilli seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Based on the crisp and puffed processing equipment of a kind of capsicum seeds, a kind of crisp and puffed technology of capsicum seeds is proposed, comprising the following steps:

[0033] 1) Wash and crush the red dried chili flakes to 80 mesh for later use, and wash the red dried chili seeds for later use;

[0034] 2) Take 300 grams of chili seeds prepared in step 1) and fry them in vegetable oil at a temperature of 150°C for 2-9 minutes, remove and drain;

[0035] 3) Take 300 grams of chili flakes prepared in step 1) and fry them in vegetable oil at a temperature of 150°C for 1 to 4 minutes, remove and drain;

[0036] 4) Take 50 grams of sesame seeds, 50 grams of peanuts, crush them, and 50 grams of perilla seeds and fry them in vegetable oil at a temperature of 160°C for 1 minute, remove and drain the oil;

[0037] 5) Take 6 grams of Zanthoxylum bungeanum and 6 grams of white pepper and stir-fry for 1 minute at a temperature of 130°C, and grind them into 300-mesh ...

Embodiment 2

[0043] Based on the crisp and puffed processing equipment of a kind of capsicum seeds, a kind of crisp and puffed technology of capsicum seeds is proposed, comprising the following steps:

[0044] 1) Wash and crush the red dried chili flakes to 500 mesh for later use, and wash the red dried chili seeds for later use;

[0045] 2) Take 800 grams of capsicum seeds prepared in step 1) and fry them in vegetable oil at a temperature of 180° C. for 9 minutes, remove and drain;

[0046] 3) Take 800 grams of chili flakes prepared in step 1) and fry them in vegetable oil at a temperature of 180°C for 4 minutes, remove and drain;

[0047] 4) Take 200 grams of sesame seeds, 200 grams of peanuts, crush them, and 200 grams of perilla seeds and fry them in vegetable oil at a temperature of 170°C for 7 minutes, remove and drain;

[0048] 5) Take 20 grams of Zanthoxylum bungeanum and 20 grams of white pepper and stir-fry for 5 minutes at a temperature of 180°C, and grind them into 500-mesh po...

Embodiment 3

[0054] Based on the crisp and puffed processing equipment of a kind of capsicum seeds, a kind of crisp and puffed technology of capsicum seeds is proposed, comprising the following steps:

[0055] 1) Wash and crush the dried red chili flakes to 300 mesh for later use, and wash the dried red chili seeds for later use;

[0056] 2) Take 500 grams of chili seeds prepared in step 1) and fry them in vegetable oil at a temperature of 165° C. for 5 minutes, remove and drain;

[0057] 3) Take 500 grams of chili flakes prepared in step 1) and fry them in vegetable oil at a temperature of 165°C for 2 minutes, remove and drain;

[0058] 4) Take 100 grams of sesame seeds, 100 grams of peanuts, crush them, and 100 grams of perilla seeds and fry them in vegetable oil at a temperature of 165°C for 3 minutes, remove and drain the oil;

[0059] 5) Take 15 grams of Zanthoxylum bungeanum and 15 grams of white pepper and stir-fry for 3 minutes at a temperature of 150°C, and grind them into 300-50...

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Abstract

The invention relates to the technical field of food processing, and discloses crisping and puffing processing equipment for chilli seeds. The equipment comprises a stir-frying box; a feeding hole isformed in the top end of the stir-frying box; the top end of the stir-frying box is fixedly provided with a first motor; an output shaft of the first motor is fixedly provided with a rotating rod; theleft side and right side of the rotating rod are each fixedly provided with stir-frying blades; buffer blocks are fixedly arranged at opposite sides of the inner wall of the stir-frying box; the inner wall of each buffer block is fixedly provided with a buffer spring; the side, away from the corresponding buffer block, of each buffer spring is fixedly provided with a connecting block; the side, away from the corresponding buffer spring, of each connecting block is fixedly provided with a baffle; a first leakage plate is fixedly installed at opposite sides of inner wall of the stir-frying box;and the inner walls of the opposite sides of the stir-frying box are each fixedly provided with a movable seat. According to the crisping and puffing processing equipment for the chilli seeds, as basic raw materials, the chili seeds are processed into convenient, leisure and best-seasoned foods; and the crisping and puffing processing equipment has the advantages of convenient processing and lowcost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crispy and puffed chili seed technology and processing equipment. Background technique [0002] Capsicum, alias: ox horn pepper, long pepper, vegetable pepper, bell pepper, is an annual or limited perennial herb of Magnolia, Solanaceae, and Capsicum. Stems subglabrous or slightly pilose, branches slightly zigzag bent. The leaves are alternate, the top nodes of the branches are not elongated and become twins or clusters, oblong-ovate, ovate or ovate-lanceolate, entire, the top is short acuminate or acute, the base is narrowly cuneate; the flowers are solitary, Drooping; calyx cup-shaped, inconspicuously 5-toothed; corolla white, lobes ovate; anthers grayish-purple, fruiting stem thicker, drooping; fruit long finger-shaped, apex acuminate and often curved, green when immature, mature when mature Into red, orange or purple, spicy taste, flat kidney-shaped seeds, light ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23P30/38
CPCA23L19/07A23L5/11A23P30/38
Inventor 侯如亮
Owner JIZE COUNTY XIANGJUNFU CONDIMENT IND CO LTD
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