CN100358436C - Hot pepper dices with safflower and process method thereof - Google Patents
Hot pepper dices with safflower and process method thereof Download PDFInfo
- Publication number
- CN100358436C CN100358436C CNB2004100948937A CN200410094893A CN100358436C CN 100358436 C CN100358436 C CN 100358436C CN B2004100948937 A CNB2004100948937 A CN B2004100948937A CN 200410094893 A CN200410094893 A CN 200410094893A CN 100358436 C CN100358436 C CN 100358436C
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- safflower
- capsicum
- hot pepper
- dices
- broken body
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Abstract
The present invention provides hot pepper dices with safflower and a process method thereof. Hot pepper dices, safflower fragments, food oil, garlics, onions, japan peppers, common salt, white sugar and monosodium glutamate are prepared into the hot pepper dices with safflower according to a certain compounding ratio. The hot pepper dices are mainly eaten. The present invention can be used as a condiment and a side dish. The present invention can also be mixed with noodles, can be clamped into a steamed bun, and can be used as a snack. The present invention is a hot pepper dice condiment with safflower, which is uncommon and contains nutritive ingredients of safflower in people's daily life.
Description
Technical field:
The present invention relates to a kind of capsicum fourth and processing method, relate in particular to a kind of capsicum fourth and processing method that is added with the broken body of safflower.
Background technology:
The present capsicum fourth of selling on the market all is capsicum to be cut into fourth add some flavouring and mix, and nutritional labeling is relatively more dull, and nutritive value is lower.
Summary of the invention:
The purpose of this invention is to provide a kind of fragrant pungent, the HONGHUA LAJIAO DING that contains the safflower nutritional labeling and processing method.
As everyone knows, safflower is one of a kind of rare Chinese herbal medicine, is tradition and precious medicinal plant.Particular climate and soil resource condition make Xinjiang become one of safflower place of production of China's maximum.The safflower in Xinjiang moist vivid, quality is superior, not only has activating blood to promote menstruation, tranquilizing and allaying excitement, detumescence and goes effects such as the stasis of blood, suppressing hyperactive liver for calming endogenous wind, also can treat heart disease, hypertension, eyesight is dim-sighted, pain is swollen and disease such as traumatic injury.
Assistant has overcome the heavy taste of traditional capsicum fourth and the drawback of nutrition dullness with safflower in the capsicum fourth.The invention provides a kind of HONGHUA LAJIAO DING and processing method, technology uniqueness, mouthfeel delicate fragrance, peppery degree are moderate, contain unique safflower nutritional labeling, are the treasures in the capsicum fourth.
The technical scheme that the present invention solves the problems of the technologies described above employing is: being base-material with the capsicum, is auxiliary material with safflower, edible oil, and adds flavouring such as garlic, onion, Chinese prickly ash, salt, white sugar, monosodium glutamate, and mixing and stirring is made HONGHUA LAJIAO DING.Wherein the weight of capsicum is 50-70%, and safflower weight is 0.5-15%, and edible oil weight is 10-30%, and garlic weight is 2-8%, and onion weight is 2-5%, and the weight of flavouring such as salt, white sugar, Chinese prickly ash, monosodium glutamate is 5-10%, and surplus is a water.The processing method of capsicum fourth is: capsicum is selected, flushing, blanching, washing processing is come of age again.The safflower processing method is: safflower is selected, flushing, blanching, washing processing becomes broken body again.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment:
Embodiment 1: a kind of HONGHUA LAJIAO DING of the present invention and processing method are base-material with the capsicum, and capsicum can be chilli, bright capsicum, and this example is selected bright capsicum for use.With safflower chopping body, edible oil is auxiliary material, and adds flavouring such as garlic, onion, white sugar, salt, Chinese prickly ash, monosodium glutamate, mixing and stirring.Wherein the weight of capsicum is 60%, and the weight of safflower is 7%, and edible weight is 15%, and the weight of garlic is 3%, and the weight of onion is 2%, and flavouring weight such as Chinese prickly ash, white sugar, monosodium glutamate are 8%, and surplus is a water.Its bright capsicum processing method is selected, flushing, blanching, the capsicum fourth is made in flushing again.The safflower processing method is: with safflower carry out selected, flushing, blanching, the broken body of safflower is processed in the flushing chopping again.With mixing and stirring system HONGHUA LAJIAO DINGs such as capsicum fourth, the broken body of safflower, edible oil, garlic, onion, Chinese prickly ash, white sugar, salt, monosodium glutamates.
Embodiment 2: a kind of HONGHUA LAJIAO DING is a base-material with the capsicum, and capsicum is selected bright capsicum for use, is auxiliary material with the broken body of safflower, edible vegetable oil, and adds flavouring such as garlic, onion, white sugar, salt, Chinese prickly ash, monosodium glutamate, mixing and stirring.Wherein the weight of capsicum is 58%, and the weight of the broken body of safflower is 5%, and the weight of edible oil is 13%, and the weight of garlic is 6%, and the weight of onion is 4%, and flavouring weight such as Chinese prickly ash, white sugar, salt, monosodium glutamate are 9%, and surplus is a water.Its capsicum processing method is, selected, flushing, blanching, washing processing is come of age again.The safflower processing method is: safflower is selected, flushing, blanching, the broken body of safflower is processed in the flushing chopping again.Capsicum fourth, the broken body of safflower, edible oil, garlic, onion, Chinese prickly ash, white sugar, salt, monosodium glutamate mixing and stirring are made HONGHUA LAJIAO DING.
Claims (2)
1, HONGHUA LAJIAO DING is characterized in that: being base-material with the capsicum, is auxiliary material with the broken body of safflower, edible oil, and adds flavouring such as garlic, onion, Chinese prickly ash, salt, white sugar, monosodium glutamate, and mixing and stirring forms, and the broken body of safflower accounts for gross weight 0.5-15%.
2, the processing method of HONGHUA LAJIAO DING according to claim 1, it is characterized in that: capsicum through selected, flushing, blanching, wash, be processed into the capsicum fourth again, add flavouring mixing and stirring such as the broken body of safflower, edible oil, garlic, onion and make HONGHUA LAJIAO DING, the broken body processing method of safflower be with safflower carry out selected, flushing, blanching, the broken body of safflower is processed in the flushing chopping again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100948937A CN100358436C (en) | 2004-11-17 | 2004-11-17 | Hot pepper dices with safflower and process method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100948937A CN100358436C (en) | 2004-11-17 | 2004-11-17 | Hot pepper dices with safflower and process method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1736260A CN1736260A (en) | 2006-02-22 |
| CN100358436C true CN100358436C (en) | 2008-01-02 |
Family
ID=36079363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100948937A Expired - Fee Related CN100358436C (en) | 2004-11-17 | 2004-11-17 | Hot pepper dices with safflower and process method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100358436C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341970B (en) * | 2008-08-26 | 2012-07-25 | 宏程 | Diced rose capsicum and its processing method |
| CN102696991B (en) * | 2012-06-05 | 2014-07-30 | 左小芳 | Multi-favor chilli food and preparation method thereof |
| CN110810814A (en) * | 2019-11-23 | 2020-02-21 | 新疆西尔丹食品有限公司 | Oat diced capsicum and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119498A (en) * | 1995-03-30 | 1996-04-03 | 湖南省祁阳县三和实业有限公司 | Garlic-chili sauce and preparation method thereof |
| US5773075A (en) * | 1996-12-13 | 1998-06-30 | Kalamazoo Holdings, Inc. | High temperature countercurrent solvent extraction of Capsicum solids |
| CN1265846A (en) * | 2000-03-16 | 2000-09-13 | 权英明 | Series chilli sauce |
-
2004
- 2004-11-17 CN CNB2004100948937A patent/CN100358436C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119498A (en) * | 1995-03-30 | 1996-04-03 | 湖南省祁阳县三和实业有限公司 | Garlic-chili sauce and preparation method thereof |
| US5773075A (en) * | 1996-12-13 | 1998-06-30 | Kalamazoo Holdings, Inc. | High temperature countercurrent solvent extraction of Capsicum solids |
| CN1265846A (en) * | 2000-03-16 | 2000-09-13 | 权英明 | Series chilli sauce |
Non-Patent Citations (1)
| Title |
|---|
| 辣椒食品常用加工法. 刑立明.云南农业，第8期. 2002 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1736260A (en) | 2006-02-22 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Hot pepper dices with safflower and process method thereof Effective date of registration: 20110503 Granted publication date: 20080102 Pledgee: Urumqi Changhe credit Company limited by guarantee Pledgor: Wang Cheng|Xinjiang xierdan Food Co., Ltd. Registration number: 2011990000161 |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080102 Termination date: 20111117 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20161104 Granted publication date: 20080102 Pledgee: Urumqi Changhe financing Company limited by guarantee Pledgor: Wang Cheng|Xinjiang xierdan Food Co., Ltd. Registration number: 2011990000161 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PM01 | Change of the registration of the contract for pledge of patent right |
Change date: 20161104 Registration number: 2011990000161 Pledgee after: Urumqi Changhe financing Company limited by guarantee Pledgee before: Urumqi Changhe credit Company limited by guarantee |