CN104256482A - Garlic-flavor pepper powder and preparation method thereof - Google Patents
Garlic-flavor pepper powder and preparation method thereof Download PDFInfo
- Publication number
- CN104256482A CN104256482A CN201410430834.6A CN201410430834A CN104256482A CN 104256482 A CN104256482 A CN 104256482A CN 201410430834 A CN201410430834 A CN 201410430834A CN 104256482 A CN104256482 A CN 104256482A
- Authority
- CN
- China
- Prior art keywords
- powder
- garlic
- parts
- safflower
- ice
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a garlic-flavor pepper powder, which is composed of the following raw materials in parts by weight: 75 to 95 parts of pod pepper powder, 20 to 28 parts of yellow pepper powder, 4 to 12 parts of salt, 2 to 8 parts of saffron powder, 6 to 12 parts of spices powder, and 1 to 5 parts of garlic powder. The saffron has a sweet taste and a neutral property and has the functions of activating blood circulation to remove stasis, relieving depression, and dissipating binds. The saffron is taken as the main raw material to prepare the pepper powder, and thus the color of the pepper powder becomes redder. The garlic is grinded and mixed with the pepper so the prepared pepper powder has a pepper fragrant and a garlic flavor at the same time.
Description
Technical field
The present invention relates to flavouring manufacture field, be specifically related to a kind of garlic All ice powder and preparation method thereof.
Background technology
Chilli powder is red or reddish yellow, glossy and uniform powder, is by pimiento, yellow capsicum, and chilli seed and the fine ground mixture of part capsicum bar, have the peppery fragrance that capsicum is intrinsic, hear be pungent sneeze.Authentic should smash out with stone mortar, also directly chilli can be used, to be placed under the sun insolation or to be pounded powdery after drying in pot with slow fire, powder is become to make by capsicum dry grinding, particle there is dividing of thickness, if thicker chilli powder can see complete chilli seed, comparatively thick in mouthfeel, less being used for is arranged; And thin chilli powder, because grinding particle non-Chang Xi Cause out, be applicable to very much for making thick chilli sauce, and cook, can combine with cooking more fully, show the different local flavor of cooking, be also applicable to very much bringing making Yan Zi Cai Meat.Be much commercially now all adulterated capsicum expense, should note when buying.If find that chilli powder is than normal loadage, fragment is uneven, licks feel gritty with tongue, be then be mixed with common brick powder; It being poured on blank sheet of paper, rubbing with hand, as left redness, then showing to be mixed with pigment; If find chilli powder lighter color, jaundice, be placed in mouth and feel that viscosity is large, dropping in clear water and can play paste, is then be mixed with corn flour or other yellow flours; If by examining, find that in chilli powder, bloom is too much, nasil has beany flavour, tastes slightly sweet taste, be then be mixed with bean powder.
The pungent temperature of capsicum, can reduce body temperature by sweating, and alleviate myalgia, therefore has stronger antipyretic effect.The active ingredient capsicim of capsicum is a kind of polyphenoils, and it can stop the metabolism of cells involved, thus stops the Carcinogenesis of cell tissue, reduces the incidence of cancer cell.The secretion of the fragrant pungent energy saliva stimulating that capsicum is strong and gastric juice, increases appetite, promotes intestines peristalsis, helps digest.Capsicim contained by capsicum, can promote the metabolism of fat, prevent body fat from accumulating, be conducive to lowering blood-fat and reducing weight diseases prevention.
Current production chilli powder is all that capsicum dry grinding becomes powder to make, or mixes after being pulverized by the capsicum of different cultivars.The chilli powder taste that this method is prepared from is single, and the capsicum of to prepare due to conventional method is scarlet not, many businessmans become scarlet to make the color of capsicum, toward wherein adding a large amount of pigments, not only have influence on the quality of chilli powder and mouthfeel but also can jeopardize the health of human body.
Summary of the invention
The present invention aims to provide a kind of garlic All ice powder and preparation method thereof, to solve the problem that numerous chilli powder product taste is single, chilli powder color is scarlet not, quality is low, mouthfeel is poor.
The present invention is achieved by the following technical programs:
A kind of garlic All ice powder, it is made up of following raw material: capsicum annum fasciculatum powder 75-95 part, Yellow pepper powder 20-28 part, salt 4-12 part, safflower powder 2-8 part, spice powder 6-12 part, garlic 1-5 part.
Described garlic All ice powder is made up of following raw material: capsicum annum fasciculatum powder 80-90 part, Yellow pepper powder 22-26 part, salt 6-10 part, safflower powder 4-6 part, spice powder 8-10 part, garlic 2-4 part.
Described garlic All ice powder is made up of following raw material: 85 parts, capsicum annum fasciculatum powder, 24 parts, Yellow pepper powder, salt 8 parts, 5 parts, safflower powder, spice powder 9 parts, garlic 3 parts.
Described spice is one or more in anise, fennel, Chinese prickly ash, Chinese cassia tree, cloves.
Present invention also offers a kind of preparation method of garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 90-115 DEG C toasts 4-6h and makes its water content be 3-8%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 120-140 DEG C toasts 3-5h and makes its water content be 2-6%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 60-80 DEG C toasts 6-12h and makes its water content be 4-8%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 75-95 part capsicum annum fasciculatum powder, 20-28 part Yellow pepper powder, 2-8 part safflower powder, 1-5 part garlic, 4-12 part salt, 6-12 part spice powder are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Beneficial effect of the present invention is: the sweet property of saffron flavoured is put down, it has promoting blood circulation and removing blood stasis, loose strongly fragrant effect opening knot, the color of chilli powder can be made scarlet as the primary raw material preparing chilli powder safflower, the chilli powder that can make to prepare by combining with capsicum after garlic pulverizing not only has the fragrance of capsicum, also has the fragrance of a kind of garlic, therefore the taste of chilli powder is further improved, finally coordinate spice powder, the mouthfeel of chilli powder is further promoted, the garlic All ice powder collection prepared by this method is fragrant, peppery, fiber crops are in one, and color is scarlet, quality is high, mouthfeel is good, unique flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 115 DEG C toasts 4h and makes its water content be 6%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 140 DEG C toasts 5h and makes its water content be 2%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 80 DEG C toasts 12h and makes its water content be 4%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 95 parts of capsicum annum fasciculatum powder, 28 parts of Yellow pepper powder, 8 parts of safflower powder, 5 parts of garlics, 12 portions of salt, 12 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Embodiment two
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 110 DEG C toasts 5h and makes its water content be 7%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 140 DEG C toasts 4h and makes its water content be 4%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 75 DEG C toasts 10h and makes its water content be 6%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 75 parts of capsicum annum fasciculatum powder, 20 parts of Yellow pepper powder, 2 parts of safflower powder, 1 part of garlic, 4 portions of salt, 6 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Embodiment three
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 105 DEG C toasts 6h and makes its water content be 4%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 135 DEG C toasts 5h and makes its water content be 5%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 70 DEG C toasts 11h and makes its water content be 6%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 90 parts of capsicum annum fasciculatum powder, 26 parts of Yellow pepper powder, 6 parts of safflower powder, 4 parts of garlics, 10 portions of salt, 10 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Embodiment four
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 100 DEG C toasts 5h and makes its water content be 5%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 130 DEG C toasts 4h and makes its water content be 5%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 65 DEG C toasts 8h and makes its water content be 7%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 80 parts of capsicum annum fasciculatum powder, 22 parts of Yellow pepper powder, 4 parts of safflower powder, 2 parts of garlics, 6 portions of salt, 8 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Embodiment five
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 95 DEG C toasts 5h and makes its water content be 4%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 125 DEG C toasts 5h and makes its water content be 6%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 65 DEG C toasts 12h and makes its water content be 4%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 85 parts of capsicum annum fasciculatum powder, 24 parts of Yellow pepper powder, 5 parts of safflower powder, 3 parts of garlics, 8 portions of salt, 9 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Embodiment six
A preparation method for garlic All ice powder, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 90 DEG C toasts 6h and makes its water content be 4%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 120 DEG C toasts 5h and makes its water content be 4%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 80 DEG C toasts 8h and makes its water content be 6%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 88 parts of capsicum annum fasciculatum powder, 25 parts of Yellow pepper powder, 6 parts of safflower powder, 4 parts of garlics, 9 portions of salt, 10 parts of spice powders are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Claims (5)
1. a garlic All ice powder, is characterized in that, it is made up of following raw material: capsicum annum fasciculatum powder 75-95 part, Yellow pepper powder 20-28 part, salt 4-12 part, safflower powder 2-8 part, spice powder 6-12 part, garlic 1-5 part.
2. garlic All ice powder according to claim 1, it is characterized in that, described garlic All ice powder is made up of following raw material: capsicum annum fasciculatum powder 80-90 part, Yellow pepper powder 22-26 part, salt 6-10 part, safflower powder 4-6 part, spice powder 8-10 part, garlic 2-4 part.
3. garlic All ice powder according to claim 1, it is characterized in that, described garlic All ice powder is made up of following raw material: 85 parts, capsicum annum fasciculatum powder, 24 parts, Yellow pepper powder, salt 8 parts, 5 parts, safflower powder, spice powder 9 parts, garlic 3 parts.
4. garlic All ice powder according to claim 1, is characterized in that: described spice is one or more in anise, fennel, Chinese prickly ash, Chinese cassia tree, cloves.
5. the preparation method of garlic All ice powder according to claim 1, it is characterized in that, the method comprises the following steps:
A, get capsicum annum fasciculatum go, clean after to put into temperature be that the dryer of 90-115 DEG C toasts 4-6h and makes its water content be 3-8%, be crushed to 125-160 order and obtain capsicum annum fasciculatum powder;
B, get Yellow pepper go, clean after to put into temperature be that the dryer of 120-140 DEG C toasts 3-5h and makes its water content be 2-6%, be crushed to 125-160 order and obtain Yellow pepper powder;
C, safflower, garlic to be put into respectively temperature be that the dryer of 60-80 DEG C toasts 6-12h and makes its water content be 4-8%, is crushed to 160-180 order and obtains safflower powder and garlic;
D, 75-95 part capsicum annum fasciculatum powder, 20-28 part Yellow pepper powder, 2-8 part safflower powder, 1-5 part garlic, 4-12 part salt, 6-12 part spice powder are fully mixed, mix thoroughly and namely obtain garlic All ice powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430834.6A CN104256482A (en) | 2014-08-28 | 2014-08-28 | Garlic-flavor pepper powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410430834.6A CN104256482A (en) | 2014-08-28 | 2014-08-28 | Garlic-flavor pepper powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256482A true CN104256482A (en) | 2015-01-07 |
Family
ID=52148168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410430834.6A Pending CN104256482A (en) | 2014-08-28 | 2014-08-28 | Garlic-flavor pepper powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256482A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783114A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili powder and production method thereof |
| CN106360631A (en) * | 2016-08-26 | 2017-02-01 | 合肥市金乡味工贸有限责任公司 | Fermented chili sauce for activating blood and resolving stasis |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000020203A (en) * | 1998-09-18 | 2000-04-15 | 이영춘 | Method for extracting squeezed garlic pulp and producing garlic powder using the extract |
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
-
2014
- 2014-08-28 CN CN201410430834.6A patent/CN104256482A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000020203A (en) * | 1998-09-18 | 2000-04-15 | 이영춘 | Method for extracting squeezed garlic pulp and producing garlic powder using the extract |
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN102948724A (en) * | 2012-10-29 | 2013-03-06 | 临汾市尧都区吴家宝兴熏肉制品有限公司 | Marinated meat seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 徐清萍: "《调味品加工技术与配方》", 31 March 2011, 中国纺织出版社 * |
| 潘英俊: "《粤厨宝典》", 31 December 2006, 岭南美术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783114A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili powder and production method thereof |
| CN106360631A (en) * | 2016-08-26 | 2017-02-01 | 合肥市金乡味工贸有限责任公司 | Fermented chili sauce for activating blood and resolving stasis |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102885286B (en) | Mushroom sauce and preparation method thereof | |
| CN103300351B (en) | Special flavor chili sauce and production method thereof | |
| CN103989068A (en) | Perilla noodle and making method thereof | |
| CN103815292A (en) | Instant corn flour and preparation method thereof | |
| CN104171541A (en) | Formula of feed with complete nutrients of laying hens and preparation method of feed | |
| CN104431971A (en) | Health fungoid low-salt soybean sauce and preparation method thereof | |
| CN104171548A (en) | Chicken feed formula for improving laying rate and preparation method thereof | |
| CN104323133A (en) | Triticale nutrition noodle for children and preparation method of triticale nutrition noodle | |
| CN104256482A (en) | Garlic-flavor pepper powder and preparation method thereof | |
| KR101480310B1 (en) | Barley rice chaff paste manufacturing method and barley rice chaff paste | |
| CN104222871A (en) | Multi-grain health rice and preparation method thereof | |
| CN104171549A (en) | Chicken feed formula for loosening the bowel to relieve constipation and preparation method thereof | |
| CN104783114A (en) | Chili powder and production method thereof | |
| CN103932041A (en) | Persimmon Chinese chestnut noodle and preparation method thereof | |
| CN104041685A (en) | Palatable fermentation carp feed and preparation method thereof | |
| CN103689395A (en) | Blend cereal noodles and preparation method thereof | |
| CN103340391A (en) | Preparation method of flavored fruit and vegetable nutrient sauce, and flavored fruit and vegetable nutrient sauce prepared by same | |
| KR20120056076A (en) | Manufacturing method for hop pepper paste using turmeric | |
| CN106579287A (en) | Pig bone flavor marinade and making method thereof | |
| CN106307406A (en) | Goose flavoring marinade and preparation method thereof | |
| CN106106825A (en) | A kind of Passiflora edulis sims dried tofu and preparation method thereof | |
| CN105167028A (en) | Kidney-warming salangid sesame paste and preparation method thereof | |
| CN104171373A (en) | Formula of composite chicken feed with function of resisting diseases | |
| CN104286452A (en) | Appetizing duck feed containing corn roots and preparation method thereof | |
| CN104757135A (en) | Crispy strong-smelling dried ballonflower preserved bean curd and preparation 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |
|
| RJ01 | Rejection of invention patent application after publication |