CN102488156B - Method for producing oil-drained burned peppers - Google Patents
Method for producing oil-drained burned peppers Download PDFInfo
- Publication number
- CN102488156B CN102488156B CN2011104112549A CN201110411254A CN102488156B CN 102488156 B CN102488156 B CN 102488156B CN 2011104112549 A CN2011104112549 A CN 2011104112549A CN 201110411254 A CN201110411254 A CN 201110411254A CN 102488156 B CN102488156 B CN 102488156B
- Authority
- CN
- China
- Prior art keywords
- grams
- gram
- capsicum
- peppers
- oil
- 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
Images
Landscapes
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for producing oil-drained burned peppers, which comprises the following steps of A selecting dried peppers containing 10-15% of water content and capsicum frutescens and performing cleaning pre-treatment, B placing the dried peppers and the capsicum frutescens which are the same in mass into vegetable oil of 200-240 DEG C to be fried for 2-3 minutes to obtain burned peppers, C taking the burned peppers out of the vegetable oil, draining vegetable oil in the burned peppers and cooling the burned peppers to room temperature, D smashing cooled burned peppers intoburned pepper granules with granularity of 1-4 millimeters, and E adding gourmet powder, chicken powder, refined salt and powdered auxiliary material according to preset addition proportion of seasonings, stirring completely and evenly to perform static fermentation for 20-24 hours and obtaining the oil-drained burned peppers. By implementing an embodiment of the invention, modes of processed pepper foods can be enriched, and loss of nutrition constituents in the peppers is remarkably reduced while taste of the processed pepper foods is improved.
Description
Technical field
The present invention relates to food processing field, relate in particular to the preparation method of the burnt capsicum of a kind of drier oil.
Background technology
In recent years, people to pungent food make earnest efforts reached perfervid degree.Except spicy soup, Fish Filets in Hot Chili Oil, these dark typical pungent famous dishes popular to people of deep fried chicken cube with chili, thick chilli sauce, chilli oil, old foster-mother etc. become the seasoned food of the every meal indispensability of many persons sponging on an aristocrat especially as the processed food (being the capsicum processed food) of primary raw material with capsicum.But for a long time, the kind of capsicum processed food is more single, and thick chilli sauce, chilli oil, these several patterns of old foster-mother are only arranged; And existing capsicum processing technology still exists some shortcomings, thereby caused the nutritional labeling in the capsicum to run off in a large number, and the taste of capsicum processed food is had a greatly reduced quality.
Summary of the invention
The embodiment of the invention provides the preparation method of the burnt capsicum of a kind of drier oil, so that enrich the pattern of capsicum processed food, and when promoting capsicum processed food taste, significantly reduced the number of dropouts of nutritional labeling in the capsicum.
The objective of the invention is to be achieved through the following technical solutions:
The preparation method of the burnt capsicum of a kind of drier oil comprises the steps:
A, get the raw materials ready: select chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
B, fried: will wait the chilli of quality and millet green pepper to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain again the vegetable oil of burnt capsicum in doing, and be cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: in burnt capsicum particle, add flavoring; And stir rear static fermentation 20～24 hours, thereby make the burnt capsicum of drier oil;
Flavoring comprises monosodium glutamate, chickens' extract, refined salt and auxiliary material powder; Wherein, the constituent of described auxiliary material powder is pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool;
The ratio that adds that flavoring adds is in per 500 gram chilli and the 500 gram millet greens pepper, adds:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, always cool: 0.4 gram.
Preferably, corresponding vegetable oil is rapeseed oil.
Preferably, the usage ratio of corresponding vegetable oil and chilli and millet green pepper is: per 500 gram chilli and 500 gram millet greens pepper are used 2000 gram vegetable oil altogether.
Preferably, also comprise:
F, sterilization: the burnt capsicum of the drier oil that makes inserted in the closed chamber and by ultraviolet sterilization 30～40 minutes;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed.
Preferably, also comprise: the step of preparation auxiliary material powder:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool according to the flavoring adding proportion;
B, grind to form smalls with after the auxiliary material powder oven dry, namely make the auxiliary material powder.
As seen from the above technical solution provided by the invention, the preparation method of the burnt capsicum of drier oil that the embodiment of the invention provides is chosen the chilli of water content 10%～15% and millet green pepper as raw material, and through fried, drain that to make granularity after cooling and the pulverization process be 1～4 millimeter burnt capsicum particle, in this burnt capsicum particle, add monosodium glutamate, chickens' extract, refined salt and auxiliary material powder according to default flavoring adding proportion again, and stir rear static fermentation 20～24 hours, can make excellent in taste, the burnt capsicum of drier oil that the nutrient loss amount is few; Therefore, the pattern of capsicum processed food is not only enriched in the enforcement of the embodiment of the invention, and when promoting capsicum processed food taste, has significantly reduced the number of dropouts of nutritional labeling in the capsicum.
Description of drawings
In order to be illustrated more clearly in the technical scheme of the embodiment of the invention, the accompanying drawing of required use was done to introduce simply during the below will describe embodiment, apparently, accompanying drawing in the following describes only is some embodiments of the present invention, for those of ordinary skill in the art, not paying under the capable prerequisite of creative work, can also obtain other accompanying drawings according to these accompanying drawings.
The schematic flow sheet of the burnt capsicum preparation method of drier oil that Fig. 1 provides for the embodiment of the invention.
The specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the invention, the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on embodiments of the invention, those of ordinary skills belong to protection scope of the present invention not making the every other embodiment that obtains under the creative work prerequisite.
Need to prove that at first " millet green pepper " described in the present specification is a kind of of capsicum, generally refers to capsicum annum fasciculatum, individual little, be light green during prematurity, maturation is orange-yellow, dried millet green pepper is that red tape is orange-yellow; The chilli food that the capsicum processing technology that " the burnt capsicum of drier oil " described in the present specification refers to provide according to the embodiment of the invention processes.The preparation method of the burnt capsicum of drier oil that the below at first provides the embodiment of the invention is made a detailed description.
As shown in Figure 1, the preparation method of the burnt capsicum of a kind of drier oil, it specifically can comprise the steps:
A, get the raw materials ready: select chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
Wherein, corresponding " chilli " is the drying capsicum product that forms of pimiento process, is characterized in that water content is low, is fit to long-term preservation, but unsealing is packed or the high chilli of water content goes mouldy easily, so the present invention will carry out cleaning pretreatment; Corresponding cleaning pretreatment can comprise: at first reject the green pepper that goes mouldy in chilli and the millet green pepper, the green pepper that damages by worms, flower shell green pepper, white shell green pepper and other foreign material, then remove base of fruit after cleaning clean.
Particularly, water content is higher than 15% chilli and the millet green pepper need to expend the quite long fried time when carrying out follow-up fried the processing, not only reduced production efficiency, wasted a large amount of heat energy, and nutritional labeling can be because for a long time fried and a large amount of losses in the capsicum; And water content is lower than 10% chilli and the easily fragmentation when removing base of fruit of millet green pepper, not only can cause unnecessary waste, and increased the difficulty of cleaning, and when carrying out follow-up fried processings, being difficult to simultaneously the fried time of control, nutritional labeling is easy to loss in the capsicum; In addition, for the consideration to cost of material and product taste, water content be higher than 15% and water content be lower than 10% capsicum (comprising chilli and millet green pepper) not only cost be higher, and the taste of its manufactured goods is also very undesirable; Therefore, the preparation method of the burnt capsicum of drier oil that provides of the embodiment of the invention is preferably selected ripe red chilli and the millet green pepper of water content 10%～15%.
B, fried: will wait the chilli of quality and millet green pepper to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
Wherein, corresponding vegetable oil is preferably rapeseed oil, because the raw material of rapeseed oil is the seed of rape plant, generally contains seed phosphatide, and this growth to blood vessel, nerve and brain is very useful.The use amount of corresponding vegetable oil will be decided according to concrete frying apparatus, and as a rule, the consumption of vegetable oil should flood the capsicum (comprising chilli and millet green pepper) of putting into frying apparatus with liquid level is advisable, to guarantee fully carrying out of fried processing; But the consumption of vegetable oil should be not too much yet, to avoid causing waste; In actual applications, the usage ratio of vegetable oil and chilli and millet green pepper is preferably: it is fried that per 500 gram chilli and 500 gram millet greens pepper use 2000 gram vegetable oil to carry out altogether, and in this frying course, the active loss of vegetable oil is no more than 150 grams.
Particularly, refer to equate with gross mass through the millet green pepper of cleaning through the gross mass of the chilli of cleaning etc. the chilli of quality and millet green pepper; Both put into vegetable oil to carry out friedly together, or successively put into vegetable oil and carry out fried not what impact; But, carry out before fried capsicum (comprising chilli and millet green pepper) do not finish frying course last time putting into vegetable oil, should in these vegetable oil, not drop into capsicum (comprising chilli and millet green pepper) again, put into the vegetable oil capsicum fried time of (comprising chilli and millet green pepper) with convenient control at every turn.Corresponding plant oil content temperature is preferably between 200 ℃～240 ℃, and the time of carrying out fried processing is preferably 2～3 minutes, so both can guarantee that the burnt capsicum of drier oil has best mouthfeel, can avoid to greatest extent again the loss of nutritional labeling in the capsicum.
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain again the vegetable oil of burnt capsicum in doing, and be cooled to room temperature (being generally about 25 ℃);
Particularly, can use the gizmology such as strainer that burnt capsicum is done and from vegetable oil, pull out, then put on the similar tool such as support and naturally drain the dried vegetable oil of burnt capsicum; Usually, doing under natural laying state oil dripping no longer with burnt capsicum namely can be considered and has drained the vegetable oil of burnt capsicum in doing.The type of cooling adopts the nature cooling usually accordingly, and in the dried process that drains of burnt capsicum, the temperature that burnt capsicum does reducing gradually, that is to say, naturally drains with naturally cooling off and carries out simultaneously.So both can save and buy the input that drains equipment and cooling device, can save time to greatest extent again.
D, pulverizing: it is 2～4 millimeters burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
Particularly, granularity is that 1～4 millimeter burnt capsicum particle is tasty easily when adding condiment, and such granularity also is convenient to eat, and therefore preferably burnt capsicum dry grinding is become 1～4 millimeter burnt capsicum particle.
E, fermentation: in burnt capsicum particle, add flavoring, and stir rear static fermentation 20～24 hours, thereby make the burnt capsicum of drier oil;
Wherein, corresponding flavoring comprises monosodium glutamate, chickens' extract, refined salt and auxiliary material powder; The constituent of auxiliary material powder is pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool.
Particularly, the adding proportion of above-mentioned flavoring can in per 500 gram chilli and 500 gram millet greens pepper, be added:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, always cool: 0.4 gram;
Certainly; in actual applications; the addition of monosodium glutamate, chickens' extract, refined salt and each constituent of auxiliary material powder can not be accurate to tally in every detail; there are some errors in unavoidable meeting; the consideration of therefore comprehensive products taste and practical operation error; can there be 20% quality error in the addition of monosodium glutamate, chickens' extract, refined salt and each constituent of auxiliary material powder, and the addition of every kind of condiment in this scope is that the public expects easily and accomplishes, therefore also all should belong within protection scope of the present invention.
Except above-mentioned technical scheme, in order to satisfy the demand of actual production and sale, the embodiment of the invention also provides the preparation scheme of following packaging scheme and auxiliary material powder:
(1) packaging scheme, its concrete steps can comprise:
F, sterilization: the burnt capsicum of the drier oil that makes inserted in the closed chamber and by ultraviolet sterilization 30～40 minutes, this ultraviolet wavelength was 200～300nm, in actual applications, preferably selecting wavelength is that sterilization is carried out in the ultraviolet ray of 254nm;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed; For example: the burnt capsicum of the drier oil after the sterilization can be put into the vial sealing and preserve, so both make things convenient for preservation, be convenient to again sell.
(2) the preparation scheme of auxiliary material powder, its concrete steps can comprise:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool according to the flavoring adding proportion described in the technique scheme;
B, will be above-mentioned grind to form smalls after the condiment oven dry, again the auxiliary material powder that namely makes admixed together.
For ease of understanding the preparation method of the burnt capsicum of drier oil that the embodiment of the invention provides, below illustrative example and in conjunction with respective drawings, its implementation procedure is described in detail.
Embodiment one
The below is take 500 gram chilli and 500 gram millet greens pepper as raw material, and the preparation method of the burnt capsicum of drier oil is described in detail, and with reference to shown in Figure 1, it specifically can comprise the steps:
A, get the raw materials ready: this step specifically can comprise to be prepared raw material and prepares flavoring;
A1, preparation raw material: chilli and millet green pepper in water content 10%～15% carry out the removal of impurity, remove base of fruit and clean the cleaning pretreatment such as clean, then choose 500 gram chilli and 500 gram millet greens pepper in the capsicum of handling well;
A2, preparation flavoring: at first prepare various condiment according to following weight data:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, always cool: 0.4 gram;
Then, to grind to form smalls after pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and old cool these several condiment oven dry, again the auxiliary material powder of making admixed together;
B, fried: the rapeseed oils of 2000 grams are poured into and are heated to 210 ℃ in the frying apparatus, then 500 gram chilli and 500 gram millet greens pepper are inserted in the oil, fried 3 minutes, do thereby make burnt capsicum;
C, drain cooling: utilize strainer that burnt capsicum is done and from vegetable oil, take out, be put into again in the sieve aperture container and drain vegetable oil, carry out simultaneously the nature cooling, until be cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: ready monosodium glutamate, chickens' extract, refined salt and auxiliary material powder in the steps A 2 are all added in the burnt capsicum particle, and static fermentation 23 hours after stirring, namely can be made into the burnt capsicum of drier oil;
F, sterilization: the burnt capsicum of the drier oil of making inserted in the closed chamber and be the ultraviolet sterilization 35 minutes of 254nm by wavelength;
G, packing: the burnt capsicum of the drier oil after the sterilization is put into the vial sealing preserve, can put on the market and sell.
Need to prove, frying apparatus, the milling apparatus that in realizing process of the present invention, will use, drain equipment, cooling device, disintegrating apparatus, disinfection equipment (such as ultraviolet sterilization equipment) and package encapsulation equipment and all can use in the prior art and exist, and by the equipment that commercial means can buy, in present specification, no longer they are described in detail.
As seen, the enforcement of the embodiment of the invention not only can be enriched the pattern of capsicum processed food, and when promoting capsicum processed food taste, has significantly reduced the number of dropouts of nutritional labeling in the capsicum.
The above; only for the better specific embodiment of the present invention, but protection scope of the present invention is not limited to this, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (5)
1. the preparation method of the burnt capsicum of drier oil is characterized in that, comprises the steps:
A, get the raw materials ready: select chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
B, fried: will wait the chilli of quality and millet green pepper to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain again the vegetable oil of burnt capsicum in doing, and be cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: in burnt capsicum particle, add flavoring; And stir rear static fermentation 20～24 hours, thereby make the burnt capsicum of drier oil;
Flavoring comprises monosodium glutamate, chickens' extract, refined salt and auxiliary material powder; Wherein, the constituent of described auxiliary material powder is pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool;
The flavoring adding proportion is in per 500 gram chilli and the 500 gram millet greens pepper, adds:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, always cool: 0.4 gram.
2. the preparation method of the burnt capsicum of drier oil according to claim 1 is characterized in that, described vegetable oil is rapeseed oil.
3. the preparation method of the burnt capsicum of drier oil according to claim 1 is characterized in that, the usage ratio of vegetable oil and chilli and millet green pepper is: per 500 gram chilli and 500 gram millet greens pepper are used 2000 gram vegetable oil altogether.
4. according to claim 1 and 2 or the preparation method of the burnt capsicum of 3 described drier oils, it is characterized in that, also comprise:
F, sterilization: the burnt capsicum of the drier oil that makes inserted in the closed chamber and by ultraviolet sterilization 30～40 minutes;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed.
5. according to claim 1 and 2 or the preparation method of the burnt capsicum of 3 described drier oils, it is characterized in that, also comprise: the step of preparation auxiliary material powder:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and always cool according to the flavoring adding proportion;
B, grind to form smalls with after the auxiliary material powder oven dry, namely make the auxiliary material powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104112549A CN102488156B (en) | 2011-12-09 | 2011-12-09 | Method for producing oil-drained burned peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104112549A CN102488156B (en) | 2011-12-09 | 2011-12-09 | Method for producing oil-drained burned peppers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102488156A CN102488156A (en) | 2012-06-13 |
| CN102488156B true CN102488156B (en) | 2013-01-30 |
Family
ID=46180074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104112549A Expired - Fee Related CN102488156B (en) | 2011-12-09 | 2011-12-09 | Method for producing oil-drained burned peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488156B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509715A (en) * | 2016-10-30 | 2017-03-22 | 贵州省册亨县兆丰食品有限责任公司 | Fragrant crisp hot peppers and making method thereof |
| CN106579113A (en) * | 2016-11-29 | 2017-04-26 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of spicy crisp chili |
| CN109329874A (en) * | 2018-10-01 | 2019-02-15 | 惠州市酱源辣辣香农业发展有限公司 | A kind of capsicum frying blender |
| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658286A (en) * | 2009-10-10 | 2010-03-03 | 贵州大学 | Method for producing hu chili seasoning powder |
-
2011
- 2011-12-09 CN CN2011104112549A patent/CN102488156B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658286A (en) * | 2009-10-10 | 2010-03-03 | 贵州大学 | Method for producing hu chili seasoning powder |
Non-Patent Citations (4)
| Title |
|---|
| 武深秋.油炸辣椒脆片.《小康生活》.2005,(第7期),第17页. |
| 油炸辣椒脆片;武深秋;《小康生活》;20051231(第7期);第17页 * |
| 油炸风味辣椒粉的生产技术研究;豆海港等;《中国调味品》;20101231;第35卷(第7期);第77-78页 * |
| 豆海港等.油炸风味辣椒粉的生产技术研究.《中国调味品》.2010,第35卷(第7期),第77-78页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102488156A (en) | 2012-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109497171B (en) | Multi-component chili oil and preparation method thereof | |
| CN102960645B (en) | Zi ba pepper product and production process thereof | |
| CN102488156B (en) | Method for producing oil-drained burned peppers | |
| CN104366421A (en) | Chili oil and preparation method thereof | |
| CN102960709A (en) | Chili garlic sauce and production process thereof | |
| CN105581311A (en) | Spicy hotpot condiment and preparation method thereof | |
| CN105918797A (en) | Spleen-invigorating and kidney-tonifying meal replacement powder and preparation method thereof | |
| CN107095275A (en) | A kind of spicy thick chilli sauce preparation technology and spicy thick chilli sauce | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN104305127A (en) | Shallot chive oil | |
| CN104106819A (en) | Spicy red oil dried small shrimps and manufacturing method thereof | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| KR101663261B1 (en) | Method of preparing hot pepper paste with of cockle | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN103704620A (en) | Capsicum food and production method thereof | |
| CN105767973A (en) | Flavored chilli product and making method thereof | |
| CN105614382A (en) | Chilli sauce and preparation method thereof | |
| CN104172028A (en) | Processing method of potato chips with sargassum fusiforme | |
| CN105747165A (en) | Skin-moistening face-beautifying tomato jam | |
| CN105901601A (en) | Feature-beautifying intelligence-benefitting strawberry jam | |
| CN101053391B (en) | Appetizing pepper leaves and its preparation method | |
| CN109329878A (en) | A kind of fresh gold mushroom sauce and preparation method thereof | |
| CN104026595B (en) | A kind of spiced salt rabbit sliced meat and preparation method thereof | |
| CN103181588B (en) | Mountain pepper fruit and vegetable and procesisng method thereof | |
| KR101412209B1 (en) | The fermented soybean soup containing the vegetables and the soybean curd and the manufacturing method thereof |
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: 20130130 Termination date: 20151209 |
|
| EXPY | Termination of patent right or utility model |