CN104839584A - Chili powder preparation method - Google Patents
Chili powder preparation method Download PDFInfo
- Publication number
- CN104839584A CN104839584A CN201510252656.7A CN201510252656A CN104839584A CN 104839584 A CN104839584 A CN 104839584A CN 201510252656 A CN201510252656 A CN 201510252656A CN 104839584 A CN104839584 A CN 104839584A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- drying
- chilli powder
- fragility
- chilies
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to the technical field of chili powder preparation, in particular to a chili powder preparation method. The chili powder preparation method comprises the following steps of removing bases of chilies, selecting, cleaning and drying chilies into crispy chilies, packaging the chilies into a vacuum bag, and sealing and storing; when the chilies are used, the vacuum bag is flattened and kneaded, so that chili powder can be obtained. According to the chili powder preparation method, the chilies are dried, are not crushed and then are packaged; the chilies can be kneaded and crushed when the chilies are in use, so that the flavor is kept, and nutritional components are remained, and the quality of the chili powder is improved; the chilies are dried and prepared into the crispy chilies, and the crispy chilies can be kneaded into powder when the crispy chilies are used in the later period, so that the preparation difficulty of the chili powder is reduced; the chili powder is packaged in a vacuum manner, and inert gases can also be fed into the vacuum bag, so that the chilies cannot be pressed into powder in the storage process, therefore the quality of the chili powder is improved, and the quality of the chili powder is guaranteed.
Description
Technical field
The present invention relates to chilli powder manufacture technology field, especially a kind of chilli powder preparation method.
Background technology
Capsicum has another name called sharp green pepper, hot pepper.Capsicum fruity is pungent, hot in nature, enters the heart, the spleen channel; Have warming spleen and stomach for dispelling cold, capsicum contains abundant vitamin etc., and edible capsicum, can increase appetite, strengthens muscle power, the symptoms such as improvement is afraid of cold, frostbite, vascular headache.Be rich in vitamin C, heart disease and coronary sclerosis can be controlled, reduce cholesterol.Containing more polyphenoils, can anti-cancer and other chronic diseases in advance.Respiratory smooth can be made, in order to treatment cough, flu.Capsicum can also kill the parasite pressed down in stomach abdomen.In prior art, chilli powder be by single capsicum be raw material be made or other additives such as capsicum, peanut mix after cure pulverizing and form, and then cause that the local flavor of capsicum is single, trophic structure is not enriched, and then reduce the nutritive value of chilli powder.
So, a large amount of researchers is had to make research to capsicum, capsicum is screened by " chilli powder that a kind of pure natural soft bake is ripe and preparation method thereof " of being 201310056704.6 as the patent No., cleaning, and cutting is removed flesh, gets seed, is divided into capsicum sheet, capsicum flesh, chilli seed, the nutrition leak that can reduce capsicum is scalded in the capsicum sheet leaching of sheet, capsicum sheet is scalded with the salt water logging of boiling of >=95 DEG C and dewaters to pulling out after translucent, chopping, by the capsicum sheet silk cut, capsicum flesh silk, chilli seed soft bake equipment constant temperature 50-60 DEG C of vacuum(-)bakings 4-8 hours, be processed into ripe chilli product, the ripe chilli powder of particle size >=120 object is ground to form by pulverizer after ripe chilli Product mix is stirred sterilization processing, it keeps the nutritional labeling of capsicum and good color and luster, powder is the many hollow structures of microcosmic, there is good rehydration, can reconstitute edible by direct boiling water, also can use as other food ingredients, the shredded chili that soft bake is ripe, can directly eat after chilli seed sterilization.
For another example the patent No. be 201310321927.0 the ripe chilli powder collection capsicum that makes of " chilli powder that a kind of vacuum and low temperature bakes and preparation method " this production technology medicinal with eat as all over the body, the former perfume (or spice) of capsicum can be kept, crude fibre, moisture are low, the thorough long shelf-life of sterilization, are not containing the fully natural green health food of any additive.It is cleaned by capsicum, soaks, dewaters, cures, stacks, by after ripe capsicum sterilization processing by pulverizing the ripe chilli powder bag distribution packaging as requested that machine grinds to form.The ripe chilli powder be processed into like this, ripe chilli powder keep the nutritional labeling of capsicum and original local flavor, also bear many new nutrients simultaneously, its particle is fine and smooth, rehydration is better, can reconstitute into capsicum and starches and drink by direct boiling water, also can use as the batching of food, beverage.
As can be seen here, no matter be the chilli powder existed in prior art, or the up-to-date chilli powder developed, it is all that capsicum is directly ground or is ground into the finished product after powder by processing producer, and then causes because the time is longer, and then be difficult to the fragrance preserving capsicum, and then affect capsicum mouthfeel, meanwhile, due to the defect of chilli powder itself, preserve after chilli powder also should not be evacuated, and then cause the mouthfeel of chilli powder to be affected; Moreover the use for capsicum also has undressed one-tenth chilli powder and saves, use during chilli powder at needs and be processed into chilli powder, and then cause the complicated process of preparation to chilli powder, timely demand can not be met.
Summary of the invention
The invention provides a kind of chilli powder preparation method, solve the above-mentioned technical problem existed in prior art.
Be achieved particular by following technical scheme:
A kind of chilli powder preparation method, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then be packaged in vacuum bag, hermetically storing; When using this capsicum, flattening vacuum bag and rubbing, can chilli powder be obtained.After capsicum is drying, by its not crushing packing process, and carry out in use rubbing pulverization process, and then reach fragrance reservation, nutritional labeling is retained, and improves the quality of chilli powder; Combine the capsicum of drying for capsicum one-tenth fragility again, and then powder can be rubbed into when the later stage is used, reduce the manufacture difficulty to chilli powder; Again in conjunction with vacuum packaging, inert gas can also be filled with in vacuum bag, and then make capsicum can not be squeezed into powder in preservation process, and then improve the quality of chilli powder, ensure that the quality of chilli powder.
Described preparation method, it also comprises the step of cutting into chunks between clean step and the capsicum step of drying one-tenth fragility.Follow-up rub difficulty to further reduce, reduce the manufacture difficulty of chilli powder, described cutting into chunks clean capsicum is cut into the long section of 0.5-1.5cm.
The capsicum of described drying one-tenth fragility, wherein drying method capsicum is placed in baking box baking process or is placed on frying pan frying process.The capsicum of described drying one-tenth fragility, drying temperature is wherein 50-150 DEG C.Ensure that capsicum can obtain drying at low temperatures, and make in dry run, to impel capsicum fragility.
The capsicum of described drying one-tenth fragility, the moisture content after wherein drying is 0.01-1%.Prevent the resurgence process of capsicum in preservation process, reduce the nutritive loss of capsicum, extend the shelf-life of chilli powder.
Described vacuum bag, its vacuum is 0.02-0.08MPa.
Described inert gas is nitrogen.
The temperature of described inert gas is 140-160 DEG C.Inert gas can be made to be filled with and instantaneously sterilization process to be carried out to capsicum, also further to the drying and processing after capsicum moisture regain, improve the fragility of capsicum.
Described packaging, its specification 10-50g/ bag.Facilitating when using chilli powder, can take according to quantity, after reducing a large amount of rubbing, cause the defect that conventional art brings.
Clean is adopt mechanical hairbrush to carry out cleaning and/or wind is washed: be placed in machinery by capsicum and adopt mechanical hairbrush to carry out cleaning the impurity on capsicum surface, or adopt wind to carry out purge process to the impurity on capsicum surface, namely namely so-called purge is under capsicum is placed in wind, adopts wind capsicum surface; Or the mode adopting mechanical hairbrush and wind to wash to combine is carried out cleaning and is processed.
Except above-mentioned clean processing mode, the present invention is specifically in preparation process, after pepper picking is returned, after a removing of capsicum, and it is more excellent to pick out quality, the capsicum of weight uniformity, be placed in service sink after adopting clear water immersion treatment 2-5h again, the impurity on removing capsicum surface and pesticide residue, again capsicum is placed in environment baking or frying process that temperature is 50-150 DEG C, capsicum is occurred brittle, and in the process, after capsicum baking process 10-20min, and moisture regain process 5-10min, continue again to heat, after continuous circulation process 10-20 time, obtain the capsicum of drying one-tenth fragility.By such process, improve the nutrition change in capsicum and improve the fragility of capsicum, promote the improvement of capsicum quality.
Above-mentioned capsicum can taste pimiento, one in green capsicum or two kinds of mixing.
Chilli powder of the present invention is in preparation process, Chinese prickly ash, fennel, anise and other spices can also be added wherein according to taste, and when adding, also be added in wherein after the Chinese prickly ash of interpolation, fennel, anise and other flavorings or spices can being ground into powder, also after other flavoring or spices can being dried to the degree of easily rubbing powdered, again itself and capsicum are carried out hybrid packed, and then make this capsicum can meet the taste of majority, and can carry out adjusting and combining according to the taste of majority, and then enrich the local flavor of capsicum.
Above-mentioned vacuum bag packages is after the food packs such as aluminium foil, plastic-aluminum, high pressure nylon are first carried out vacuumizing process, again the capsicum of drying one-tenth fragility is loaded packaging bag, and after being warming up to 140-160 DEG C of process 20-30s, and by after packaging bag good seal, inert gas treatment is filled with again in packaging bag.
The technological operation of above-mentioned process is simple, and the energy consumption of whole process is lower, also the capsicum of making is made not need to be ground into powder in advance, but the capsicum of fragility is formed by drying processing procedure, again the capsicum of fragility is packaged in vacuum bag, and fill process by high temperature inert gas, packaging bag is heaved, the extruding of placing in preservation process makes the pulverizing of capsicum, and then make capsicum in use, the fragrance of its capsicum inside is retained, when needs use chilli powder, rubbed process can obtain, and then reduce conventional processes and bring loss to capsicum fragrance, reduce capsicum mouthfeel, it also avoid the complicated procedures of forming needing first to cook chilli powder.
Cost of manufacture of the present invention is lower, and the capsicum shelf-life is longer, and mouthfeel is good, and fragrance is pure, nutritious.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of chilli powder preparation method, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then be packaged in vacuum bag, hermetically storing; When using this capsicum, releasing inert gas, flattening vacuum bag and rubbing, can chilli powder be obtained.After capsicum is drying, by its not crushing packing process, and carry out in use rubbing pulverization process, and then reach fragrance reservation, nutritional labeling is retained, and improves the quality of chilli powder; Combine the capsicum of drying for capsicum one-tenth fragility again, and then powder can be rubbed into when the later stage is used, reduce the manufacture difficulty to chilli powder; Improve the quality of chilli powder, ensure that the quality of chilli powder.
The capsicum of described drying one-tenth fragility, wherein drying method capsicum is placed in baking box baking process.The capsicum of described drying one-tenth fragility, drying temperature is wherein 50 DEG C.Ensure that capsicum can obtain drying at low temperatures, and make in dry run, to impel capsicum fragility.
The capsicum of described drying one-tenth fragility, the moisture content after wherein drying is 0.01%.Prevent the resurgence process of capsicum in preservation process, reduce the nutritive loss of capsicum, extend the shelf-life of chilli powder.
Described vacuum bag, its vacuum is 0.02MPa.
Described packaging, its specification 10g/ bag.Facilitating when using chilli powder, can take according to quantity, after reducing a large amount of rubbing, cause the defect that conventional art brings.
Above-mentioned capsicum can taste pimiento.
And specifically in clean treatment step, adopt mechanical hairbrush cleaning treatment.
Embodiment 2
A kind of chilli powder preparation method, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then to be packaged in vacuum bag, and to be filled with inert gas in vacuum bag, vacuum bag is heaved by inert gas, hermetically storing; When using this capsicum, releasing inert gas, flattening vacuum bag and rubbing, can chilli powder be obtained.After capsicum is drying, by its not crushing packing process, and carry out in use rubbing pulverization process, and then reach fragrance reservation, nutritional labeling is retained, and improves the quality of chilli powder; Combine the capsicum of drying for capsicum one-tenth fragility again, and then powder can be rubbed into when the later stage is used, reduce the manufacture difficulty to chilli powder; Again in conjunction with vacuum packaging, and be filled with inert gas in vacuum bag, and then make capsicum can not be squeezed into powder in preservation process, and then improve the quality of chilli powder, ensure that the quality of chilli powder.
Described preparation method, it also comprises the step of cutting into chunks between clean step and the capsicum step of drying one-tenth fragility.Follow-up rub difficulty to further reduce, reduce the manufacture difficulty of chilli powder, described cutting into chunks clean capsicum is cut into the long section of 0.5cm.
The capsicum of described drying one-tenth fragility, wherein drying method capsicum is placed in frying pan frying process.The capsicum of described drying one-tenth fragility, drying temperature is wherein 150 DEG C.Ensure that capsicum can obtain drying at low temperatures, and make in dry run, to impel capsicum fragility.
The capsicum of described drying one-tenth fragility, the moisture content after wherein drying is 1%.Prevent the resurgence process of capsicum in preservation process, reduce the nutritive loss of capsicum, extend the shelf-life of chilli powder.
Described vacuum bag, its vacuum is 0.08MPa.
Described inert gas is nitrogen.
The temperature of described inert gas is 160 DEG C.Inert gas can be made to be filled with and instantaneously sterilization process to be carried out to capsicum, also further to the drying and processing after capsicum moisture regain, improve the fragility of capsicum.
Described packaging, its rule 25g/ bag.Facilitating when using chilli powder, can take according to quantity, after reducing a large amount of rubbing, cause the defect that conventional art brings.
The present invention is specifically in preparation process, after pepper picking is returned, after a removing of capsicum, and it is more excellent to pick out quality, the capsicum of weight uniformity, be placed in service sink after adopting clear water immersion treatment 2h again, the impurity on removing capsicum surface and pesticide residue, then the environment baking or the frying process that capsicum are placed in temperature is 50 DEG C, make capsicum occur brittle, and in the process, after capsicum baking process 10min, and moisture regain process 5min, then continue to heat, after continuous circulation process 5 times, obtain the capsicum of drying one-tenth fragility.By such process, improve the nutrition change in capsicum and improve the fragility of capsicum, promote the improvement of capsicum quality.
Above-mentioned capsicum is green capsicum.
Above-mentioned vacuum bag packages is after the food packs such as aluminium foil, plastic-aluminum, high pressure nylon are first carried out vacuumizing process, again the capsicum of drying one-tenth fragility is loaded packaging bag, and after being warming up to 140 DEG C of process 20s, and by after packaging bag good seal, inert gas treatment is filled with again in packaging bag.
Embodiment 3
A kind of chilli powder preparation method, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then to be packaged in vacuum bag, and to be filled with inert gas in vacuum bag, vacuum bag is heaved by inert gas, hermetically storing; When using this capsicum, releasing inert gas, flattening vacuum bag and rubbing, can chilli powder be obtained.After capsicum is drying, by its not crushing packing process, and carry out in use rubbing pulverization process, and then reach fragrance reservation, nutritional labeling is retained, and improves the quality of chilli powder; Combine the capsicum of drying for capsicum one-tenth fragility again, and then powder can be rubbed into when the later stage is used, reduce the manufacture difficulty to chilli powder; Again in conjunction with vacuum packaging, and be filled with inert gas in vacuum bag, and then make capsicum can not be squeezed into powder in preservation process, and then improve the quality of chilli powder, ensure that the quality of chilli powder.
Described preparation method, it also comprises the step of cutting into chunks between clean step and the capsicum step of drying one-tenth fragility.Follow-up rub difficulty to further reduce, reduce the manufacture difficulty of chilli powder, described cutting into chunks clean capsicum is cut into the long section of 1.5cm.
The capsicum of described drying one-tenth fragility, wherein drying method capsicum is placed in baking box baking process.The capsicum of described drying one-tenth fragility, drying temperature is wherein 100 DEG C.Ensure that capsicum can obtain drying at low temperatures, and make in dry run, to impel capsicum fragility.
The capsicum of described drying one-tenth fragility, the moisture content after wherein drying is 0.5%.Prevent the resurgence process of capsicum in preservation process, reduce the nutritive loss of capsicum, extend the shelf-life of chilli powder.
Described vacuum bag, its vacuum is 0.06MPa.
Described inert gas is nitrogen.
The temperature of described inert gas is 150 DEG C.Inert gas can be made to be filled with and instantaneously sterilization process to be carried out to capsicum, also further to the drying and processing after capsicum moisture regain, improve the fragility of capsicum.
Described packaging, its specification 50g/ bag.Facilitating when using chilli powder, can take according to quantity, after reducing a large amount of rubbing, cause the defect that conventional art brings.
The present invention is specifically in preparation process, after pepper picking is returned, after a removing of capsicum, and it is more excellent to pick out quality, the capsicum of weight uniformity, be placed in service sink after adopting clear water immersion treatment 3h again, the impurity on removing capsicum surface and pesticide residue, then the environment baking or the frying process that capsicum are placed in temperature is 100 DEG C, make capsicum occur brittle, and in the process, after capsicum baking process 15min, and moisture regain process 8min, then continue to heat, after continuous circulation process 3 times, obtain the capsicum of drying one-tenth fragility.By such process, improve the nutrition change in capsicum and improve the fragility of capsicum, promote the improvement of capsicum quality.
Above-mentioned capsicum is pimiento, green capsicum two kinds mixing.
Above-mentioned vacuum bag packages is after the food packs such as aluminium foil, plastic-aluminum, high pressure nylon are first carried out vacuumizing process, again the capsicum of drying one-tenth fragility is loaded packaging bag, and after being warming up to 150 DEG C of process 25s, and by after packaging bag good seal, inert gas treatment is filled with again in packaging bag.
Embodiment 4
A kind of chilli powder preparation method, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then to be packaged in vacuum bag, and to be filled with inert gas in vacuum bag, vacuum bag is heaved by inert gas, hermetically storing; When using this capsicum, releasing inert gas, flattening vacuum bag and rubbing, can chilli powder be obtained.After capsicum is drying, by its not crushing packing process, and carry out in use rubbing pulverization process, and then reach fragrance reservation, nutritional labeling is retained, and improves the quality of chilli powder; Combine the capsicum of drying for capsicum one-tenth fragility again, and then powder can be rubbed into when the later stage is used, reduce the manufacture difficulty to chilli powder; Again in conjunction with vacuum packaging, and be filled with inert gas in vacuum bag, and then make capsicum can not be squeezed into powder in preservation process, and then improve the quality of chilli powder, ensure that the quality of chilli powder.
Described preparation method, it also comprises the step of cutting into chunks between clean step and the capsicum step of drying one-tenth fragility.Follow-up rub difficulty to further reduce, reduce the manufacture difficulty of chilli powder, described cutting into chunks clean capsicum is cut into the long section of 1cm.
The capsicum of described drying one-tenth fragility, wherein drying method capsicum is placed in frying pan frying process.The capsicum of described drying one-tenth fragility, drying temperature is wherein 80 DEG C.Ensure that capsicum can obtain drying at low temperatures, and make in dry run, to impel capsicum fragility.
The capsicum of described drying one-tenth fragility, the moisture content after wherein drying is 0.09%.Prevent the resurgence process of capsicum in preservation process, reduce the nutritive loss of capsicum, extend the shelf-life of chilli powder.
Described vacuum bag, its vacuum is 0.03MPa.
Described inert gas is nitrogen.
The temperature of described inert gas is 145 DEG C.Inert gas can be made to be filled with and instantaneously sterilization process to be carried out to capsicum, also further to the drying and processing after capsicum moisture regain, improve the fragility of capsicum.
Described packaging, its specification 35g/ bag.Facilitating when using chilli powder, can take according to quantity, after reducing a large amount of rubbing, cause the defect that conventional art brings.
The present invention is specifically in preparation process, after pepper picking is returned, after a removing of capsicum, and it is more excellent to pick out quality, the capsicum of weight uniformity, be placed in service sink after adopting clear water immersion treatment 5h again, the impurity on removing capsicum surface and pesticide residue, again capsicum is placed in environment baking or frying process that temperature is 150 DEG C, capsicum is occurred brittle, and in the process, after capsicum baking process 20min, and moisture regain process 10min, continue again to heat, after continuous circulation process 2 times, obtain the capsicum of drying one-tenth fragility.By such process, improve the nutrition change in capsicum and improve the fragility of capsicum, promote the improvement of capsicum quality.
Above-mentioned capsicum is pimiento.
Above-mentioned vacuum bag packages is after the food packs such as aluminium foil, plastic-aluminum, high pressure nylon are first carried out vacuumizing process, again the capsicum of drying one-tenth fragility is loaded packaging bag, and after being warming up to 160 DEG C of process 30s, and by after packaging bag good seal, inert gas treatment is filled with again in packaging bag.
Principle of the present invention is by the capsicum process of drying one-tenth fragility; the fragrance of capsicum and nutritional labeling is made to remain in capsicum inside; and by capsicum particle or capsicum is whole packs; and the packaging bag in packaging process is processed; and then capsicum can not be pulverized in preservation process; and then extend the fragrance retention time of capsicum, improve the mouthfeel and quality that use chilli powder.
In addition, on the basis of above-described embodiment 2-4, when carrying out cleaning process, also adopting wind to wash process, and then having got rid of the impurity on capsicum surface, improve Quality of Capsicum.
Claims (9)
1. a chilli powder preparation method, is characterized in that, be capsicum is gone, select, clean, the capsicum of drying one-tenth fragility, then be packaged in vacuum bag, hermetically storing; When using this capsicum, flattening vacuum bag and rubbing, can chilli powder be obtained.
2. chilli powder preparation method as claimed in claim 1, it is characterized in that, described preparation method, it also comprises the step of cutting into chunks between clean step and the capsicum step of drying one-tenth fragility.
3. chilli powder preparation method as claimed in claim 2, is characterized in that, described cutting into chunks clean capsicum is cut into the long section of 0.5-1.5cm.
4. chilli powder preparation method as claimed in claim 1, is characterized in that, the capsicum of described drying one-tenth fragility, and wherein drying method capsicum is placed in baking box baking process or is placed on frying pan frying process.
5. the chilli powder preparation method as described in claim 1 or 4, is characterized in that, the capsicum of described drying one-tenth fragility, drying temperature is wherein 50-150 DEG C.
6. the chilli powder preparation method as described in claim 1 or 4, is characterized in that, the capsicum of described drying one-tenth fragility, and the moisture content after wherein drying is 0.01-1%.
7. chilli powder preparation method as claimed in claim 1, it is characterized in that, described vacuum bag, its vacuum is 0.02-0.08MPa.
8. chilli powder preparation method as claimed in claim 1, is characterized in that, described packaging, its specification 10-50g/ bag.
9. chilli powder preparation method as claimed in claim 1, is characterized in that, described clean be adopt mechanical hairbrush to carry out cleaning and/or wind is washed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252656.7A CN104839584A (en) | 2015-05-18 | 2015-05-18 | Chili powder preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252656.7A CN104839584A (en) | 2015-05-18 | 2015-05-18 | Chili powder preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104839584A true CN104839584A (en) | 2015-08-19 |
Family
ID=53839881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252656.7A Pending CN104839584A (en) | 2015-05-18 | 2015-05-18 | Chili powder preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104839584A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820051A (en) * | 2017-04-12 | 2017-06-13 | 张永泉 | One kind paste capsicum dip and preparation method thereof |
| CN107373580A (en) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of chilli and its processing method and application without additive |
| CN112220023A (en) * | 2020-09-21 | 2021-01-15 | 青岛强大食品有限公司 | Making process of bagged crushed chili |
| CN113841868A (en) * | 2021-08-19 | 2021-12-28 | 醴陵市岩泉生态农业开发有限公司 | Preservation, processing and storage method of chilli powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524735A (en) * | 2012-03-01 | 2012-07-04 | 肖向前 | Manufacture process of bagged crushing hot peppers |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
-
2015
- 2015-05-18 CN CN201510252656.7A patent/CN104839584A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524735A (en) * | 2012-03-01 | 2012-07-04 | 肖向前 | Manufacture process of bagged crushing hot peppers |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820051A (en) * | 2017-04-12 | 2017-06-13 | 张永泉 | One kind paste capsicum dip and preparation method thereof |
| CN107373580A (en) * | 2017-07-31 | 2017-11-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of chilli and its processing method and application without additive |
| CN112220023A (en) * | 2020-09-21 | 2021-01-15 | 青岛强大食品有限公司 | Making process of bagged crushed chili |
| CN113841868A (en) * | 2021-08-19 | 2021-12-28 | 醴陵市岩泉生态农业开发有限公司 | Preservation, processing and storage method of chilli powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249420B (en) | A kind of chili sauce and preparation method thereof | |
| JP6227075B2 (en) | Durian milk jam and method for producing the same | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN104286897A (en) | Meat balls with vegetable stuffing and preparation method of meat balls | |
| CN104839584A (en) | Chili powder preparation method | |
| CN101411431A (en) | Garden stuff bean curd and technique of preparing the same | |
| CN103445237A (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN105029540A (en) | White fungus thick soup and production method thereof | |
| CN103478659A (en) | Processing method for sour and hot bambusa oldhami | |
| CN105815749A (en) | Instant chilli sauce and preparation method thereof | |
| CN101984862B (en) | Chestnut beverage and processing technology thereof | |
| CN104351741A (en) | Black garlic beef flavored chili sauce and preparation method thereof | |
| CN103202350A (en) | Tough tofu producing method and tough tofu | |
| CN103284077B (en) | Kiwi fruit puffed food and preparation method thereof | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN101803747A (en) | Preparation method of air dried venison | |
| CN103583774A (en) | Processing method of preserved apples | |
| CN102871163B (en) | Method for producing baked flavored chestnuts | |
| CN106922824A (en) | A kind of method prepared using lyophilized fruit vegetable powder rich in Vc with carotenoid milk piece | |
| CN105495538A (en) | Process for producing bottled black garlic beef paste | |
| CN104430803B (en) | Mixed sea cucumber can and processing method thereof | |
| CN103689065A (en) | Method for preparing dehydrated onion | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| CN113197252A (en) | Processing technology of seasoning chili oil | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150819 |