CN102028175B - Novel flavour red chilli powder and production method thereof - Google Patents
Novel flavour red chilli powder and production method thereof Download PDFInfo
- Publication number
- CN102028175B CN102028175B CN2010105558586A CN201010555858A CN102028175B CN 102028175 B CN102028175 B CN 102028175B CN 2010105558586 A CN2010105558586 A CN 2010105558586A CN 201010555858 A CN201010555858 A CN 201010555858A CN 102028175 B CN102028175 B CN 102028175B
- Authority
- CN
- China
- Prior art keywords
- powder
- chilli
- parts
- dry
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses novel flavour red chilli powder and a production method thereof. The novel flavour red chilli powder is formed by mixing 50-75 parts by weight of baked red chilli powder, 10-20 parts by weight of dry original taste chilli pepper powder, 10-20 parts by weight of dry chilli sauce powder, 2-5 parts by weight of salt and 3-5 parts by weight of spice powder. Compared with the existing red chilli powder, the novel flavour red chilli powder has abundant red chilli flavour and good taste, is convenient to eat, can be eaten after being taken from bags, has wide application, can serve as a cooking condiment and a food processing material and can be independently eaten or blended into a beverage with water.
Description
Technical field:
The present invention relates to a kind of flavouring, be specifically related to a kind of novel sapor chilli powder, also relate to the production method of this chilli powder simultaneously.
Background technology:
At present, the chilli powder that prior art is produced, be to dry to pulverize by single capsicum to form, or for baking ripe pulverizing, raw material mixes by capsicum, peanut, sesame, Chinese prickly ash, chilli seed, Semen Juglandis, sunflower benevolence, monosodium glutamate and salt etc., the local flavor that is produced by capsicum is single, and edible effect is unsatisfactory.And the new local flavor chilli powder of capsicum by critical processes such as baking, fermentation generation flavour, also do not have both at home and abroad.
Summary of the invention:
Technical problem to be solved by this invention is: at above-mentioned the deficiencies in the prior art, provide a kind of novel sapor chilli powder and production method thereof, the capsicum local flavor that this method is produced is abundant, mouthfeel is good, can overcome the shortcoming of existing chilli powder product.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of novel sapor chilli powder is characterized in: its be get by weight baking 50～75 parts of chilli powders, dry original flavor cut 10～20 parts in green pepper powder, 10～20 parts in dry thick chilli sauce powder, 2～5 parts of salt, and 3～5 parts of mixings of spice powder form; Wherein, baking chilli powder be get fresh chilli go and the base of a fruit, clean, drying to moisture less than the 15g/100g pimiento, in 120～160 ℃ of baking 1～3h, be crushed to 80～120 orders and form again; It is to get original flavor to cut green pepper behind 60～80 ℃ of drying 8～24h that dry original flavor is cut the green pepper powder, is crushed to 80～120 orders and forms; Dry thick chilli sauce powder is to get thick chilli sauce behind 40～60 ℃ of drying 12～24h, is crushed to 80～120 orders and forms.
The production method of novel sapor chilli powder of the present invention comprises the steps:
A, get fresh chilli go and the base of a fruit, clean, drying to moisture less than the 15g/100g pimiento, in 120～160 ℃ of baking 1～3h, be crushed to 80～120 orders again, make baking chilli powder;
B, get original flavor and cut green pepper behind 60～80 ℃ of drying 8～24h, be crushed to 80～120 orders, make dry original flavor and cut the green pepper powder;
C, get thick chilli sauce behind 40～60 ℃ of drying 12～24h, be crushed to 80～120 orders, make dry thick chilli sauce powder.
D, get 50～75 parts of above-mentioned baking chilli powders, dry original flavor by weight and cut 10～20 parts in green pepper powder, 10～20 parts in dry thick chilli sauce powder, 2～5 parts of salt, and 3～5 parts of mixings of spice powder.
It is to get fresh chilli that above-mentioned original flavor is cut green pepper, remove handle, reach the base of a fruit, clean, sterilization is dried surface moisture, is minced, adding batching mixes thoroughly, sealing and fermenting, fermenting-ripening is made, its concrete making can be referring to 2005 the 3rd phases " Food Science " 106-109 pages or leaves, " broken bright capsicum fermented product fermentation is tested with inoculation fermentation with the seed selection of lactic acid bacteria " of Deng Fangming etc.
The making of above-mentioned thick chilli sauce is to get fresh chilli, clean, rub, the salted pickled peppers of making adds wheat starter, jar for making or keeping thick soya bean sauce, weather exposure is made, and its concrete making can be referring to: 2009 the 4th phases " food and machinery " 112-115, and 127 pages, " Yongfeng thick chilli sauce manual fermentation process optimization and the Study on Mathematic Model thereof " of Soviet Union and Eastern Europe woods etc.
Above-mentioned drying being meant dried or dried, and the temperature of oven dry is that 50～80 ℃, time are 3～24h.Above-mentioned spice is one or more in wild marjoram, coriander or the anise.
The chilli powder that the inventive method is produced is compared with the chilli powder of prior art, specifically sees the following form 1:
The table of comparisons of table 1 product of the present invention and prior art products
The chilli powder capsicum local flavor that the present invention produces is abundant, mouthfeel is good; Instant, instant bagged; Of many uses, can make cooking condiment, also can make the food processing materials, also can eat separately or water is deployed into drink.
The specific embodiment:
Embodiment 1
Get fresh chilli and remove the handle and the base of a fruit, clean up, to every 100g pimiento, contain moisture 14g, in 120 ℃ of baking 3h, be crushed to 80～120 orders again, make baking chilli powder in 50 ℃ of oven dry 24h; Get original flavor and cut green pepper behind 80 ℃ of dry 8h, be crushed to 80～120 orders, make dry original flavor and cut the green pepper powder; Get thick chilli sauce behind 60 ℃ of dry 12h, be crushed to 80～120 orders, make dry thick chilli sauce powder; Get 65 parts of above-mentioned baking chilli powders, dry original flavor by weight and cut 15 parts in green pepper powder, 15 parts in dry thick chilli sauce powder, 2 parts of salt, 1 part of wild marjoram, 1 part of coriander, and anistree 1 part of mixing, get final product.
Embodiment 2
Get fresh chilli and remove the handle and the base of a fruit, clean up, to every 100g pimiento, contain moisture 13g, in 160 ℃ of baking 1h, be crushed to 80～120 orders again, make baking chilli powder in 80 ℃ of oven dry 5h; Get original flavor and cut green pepper behind 70 ℃ of dry 16h, be crushed to 80～120 orders, make dry original flavor and cut the green pepper powder; Get thick chilli sauce behind 50 ℃ of dry 18h, be crushed to 80～120 orders, make dry thick chilli sauce powder; Get 50 parts of above-mentioned baking chilli powders, dry original flavor by weight and cut 20 parts in green pepper powder, 20 parts in dry thick chilli sauce powder, 5 parts of salt, 2 parts of wild marjorams, and 3 parts of mixings of coriander, get final product.
Embodiment 3
Get fresh chilli and remove the handle and the base of a fruit, clean up, to every 100g pimiento, contain moisture 14g, in 140 ℃ of baking 2h, be crushed to 80～120 orders again, make baking chilli powder in 65 ℃ of oven dry 18h; Get original flavor and cut green pepper behind 60 ℃ of dry 24h, be crushed to 80～120 orders, make dry original flavor and cut the green pepper powder; Get thick chilli sauce behind 40 ℃ of dry 24h, be crushed to 80～120 orders, make dry thick chilli sauce powder; Get 75 parts of above-mentioned baking chilli powders, dry original flavor by weight and cut 10 parts in green pepper powder, 10 parts in dry thick chilli sauce powder, 2 parts of salt, 2 parts of wild marjorams, and anistree 1 part of mixing, get final product.
Claims (8)
1. novel sapor chilli powder is characterized in that: its be get by weight 50～75 parts of chilli powders of baking, dry original flavor cut 10～20 parts in green pepper powder, 10～20 parts in dry thick chilli sauce powder, 2～5 parts of salt, and 3～5 parts of mixings of spice powder form;
Above-mentioned baking chilli powder be get fresh chilli go and the base of a fruit, clean, drying to moisture less than the 15g/100g pimiento, in 120～160 ℃ of baking 1～3h, be crushed to 80～120 orders and form again;
It is to get original flavor to cut green pepper behind 60～80 ℃ of drying 8～24h that above-mentioned dry original flavor is cut the green pepper powder, is crushed to 80～120 orders and forms;
Above-mentioned dry thick chilli sauce powder is to get thick chilli sauce behind 40～60 ℃ of drying 12～24h, is crushed to 80～120 orders and forms.
2. novel sapor chilli powder as claimed in claim 1 is characterized in that: described drying being meant dried or dried.
3. novel sapor chilli powder as claimed in claim 2 is characterized in that: the temperature of described oven dry is 50～80 ℃, and the time is 3～24h.
4. novel sapor chilli powder as claimed in claim 1 is characterized in that: described spice is one or more in wild marjoram, coriander or the anise.
5. as claim 1 or 2 or the production method of 3 or 4 described novel sapor chilli powders, it is characterized in that: this method comprises the steps:
A, get fresh chilli go and the base of a fruit, clean, drying to moisture less than the 15g/100g pimiento, in 120～160 ℃ of baking 1～3h, be crushed to 80～120 orders again, make baking chilli powder;
B, get original flavor and cut green pepper behind 60～80 ℃ of drying 8～24h, be crushed to 80～120 orders, make dry original flavor and cut the green pepper powder;
C, get thick chilli sauce behind 40～60 ℃ of drying 12～24h, be crushed to 80～120 orders, make dry thick chilli sauce powder;
D, get 50～75 parts of above-mentioned baking chilli powders, dry original flavor by weight and cut 10～20 parts in green pepper powder, 10～20 parts in dry thick chilli sauce powder, 2～5 parts of salt, and 3～5 parts in spice powder, mixing.
6. novel sapor chilli powder as claimed in claim 5 is characterized in that: drying being meant in the described a step dried or dried.
7. novel sapor chilli powder as claimed in claim 6 is characterized in that: the temperature of described oven dry is 50～80 ℃, and the time is 3～24h.
8. novel sapor chilli powder as claimed in claim 5 is characterized in that: the spice in the described d step is one or more in wild marjoram, coriander or the anise.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105558586A CN102028175B (en) | 2010-11-23 | 2010-11-23 | Novel flavour red chilli powder and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105558586A CN102028175B (en) | 2010-11-23 | 2010-11-23 | Novel flavour red chilli powder and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102028175A CN102028175A (en) | 2011-04-27 |
| CN102028175B true CN102028175B (en) | 2011-11-09 |
Family
ID=43882056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105558586A Expired - Fee Related CN102028175B (en) | 2010-11-23 | 2010-11-23 | Novel flavour red chilli powder and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102028175B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549556A (en) * | 2013-11-11 | 2014-02-05 | 哈尔滨艾克尔食品科技有限公司 | Pepper sauce powder |
| CN104996961A (en) * | 2015-06-29 | 2015-10-28 | 贵州旭阳食品（集团）有限公司 | Preparation method of scorched hot peppers |
| CN107568699A (en) * | 2017-07-25 | 2018-01-12 | 黄煜阶 | A kind of novel sapor chilli powder and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085064C (en) * | 1998-06-25 | 2002-05-22 | 吴辰 | Method for preparing chili paste without seed and calyx |
| CN1419850A (en) * | 2001-11-21 | 2003-05-28 | 戴小利 | Series of chilli sauce powder prepared from plurality of powder condiments |
| CN1256039C (en) * | 2002-12-03 | 2006-05-17 | 姚希鑫 | Spice of paprika and its preparation method |
| JP2009089683A (en) * | 2007-10-11 | 2009-04-30 | Ikuko Toda | Method for producing red pepper seasoning, method for producing baked rice ball using red pepper seasoning, and rice ball using red pepper seasoning |
| CN101444291A (en) * | 2008-12-19 | 2009-06-03 | 李金兰 | Preparation method of chili paste |
-
2010
- 2010-11-23 CN CN2010105558586A patent/CN102028175B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085064C (en) * | 1998-06-25 | 2002-05-22 | 吴辰 | Method for preparing chili paste without seed and calyx |
| CN1419850A (en) * | 2001-11-21 | 2003-05-28 | 戴小利 | Series of chilli sauce powder prepared from plurality of powder condiments |
| CN1256039C (en) * | 2002-12-03 | 2006-05-17 | 姚希鑫 | Spice of paprika and its preparation method |
| JP2009089683A (en) * | 2007-10-11 | 2009-04-30 | Ikuko Toda | Method for producing red pepper seasoning, method for producing baked rice ball using red pepper seasoning, and rice ball using red pepper seasoning |
| CN101444291A (en) * | 2008-12-19 | 2009-06-03 | 李金兰 | Preparation method of chili paste |
Non-Patent Citations (4)
| Title |
|---|
| 农博.辣椒加工十招.《贮藏加工》.2008,(第11期),27. * |
| 孙福.辣椒系列加工技术.《江苏调味副食品》.2005,(第2期),46-48. * |
| 赖晓英等.辣椒的研究及开发现状.《中国调味品》.2006,(第3期),4-6. * |
| 追虹.辣椒的花样加工.《辣椒杂志》.2006,(第3期),49-50. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102028175A (en) | 2011-04-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211202B (en) | Seasoning paste and preparation method thereof | |
| CN103053935B (en) | Beef rice crust and method for making same | |
| CN103689516B (en) | Seasoning for steamed pork with rice flour and making method of seasoning | |
| CN103652822A (en) | Chilli sauce and preparation method thereof | |
| CN101693861B (en) | Starter culture for liquor-making with uncooked materials | |
| CN101536746A (en) | Wheat pickle and method for preparing same | |
| CN103404916A (en) | Local-flavor steamed stuffed bun with crab spawns | |
| CN101574127A (en) | Minor cereal agar-agar jelly and preparation method thereof | |
| CN103859353A (en) | Sauce-flavor chilli sauce and production method thereof | |
| CN104921090A (en) | Green pepper sauce and preparation method thereof | |
| CN103815383A (en) | Mussel soy sauce and production method thereof | |
| CN102028175B (en) | Novel flavour red chilli powder and production method thereof | |
| CN101530189B (en) | Method for manufacturing flavor chili seeds | |
| CN104273515A (en) | Sauce flavored chili sauce | |
| KR101247951B1 (en) | Preparation method of soybean paste using chung guk jang and fermented barley | |
| CN111700261A (en) | Granular hot and spicy sauce and preparation method thereof | |
| CN104855843A (en) | Braised bean paste and manufacturing method therefor | |
| CN103284106A (en) | Production technology of pickled cucumbers | |
| CN102987352A (en) | Manufacturing method of low-salt wheat sauce | |
| CN107411031A (en) | A kind of preparation method of nutrition thick chilli sauce | |
| CN104365776A (en) | Lotus seed distilled grain biscuit and making method thereof | |
| CN104323214A (en) | Technical process for preparing fermented soybean paste | |
| CN103549330B (en) | Taste vegetable production technique | |
| CN103719820B (en) | Fennel purple chili sauce and manufacturing method thereof | |
| CN104223008A (en) | Preparation method of wheat paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111109 Termination date: 20151123 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |