CN105942424A - Preparation method of marinating fragrance flavored chili powder - Google Patents
Preparation method of marinating fragrance flavored chili powder Download PDFInfo
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- CN105942424A CN105942424A CN201610293953.0A CN201610293953A CN105942424A CN 105942424 A CN105942424 A CN 105942424A CN 201610293953 A CN201610293953 A CN 201610293953A CN 105942424 A CN105942424 A CN 105942424A
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- Prior art keywords
- powder
- salt
- water
- boiling
- fructus capsici
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- 239000000843 powder Substances 0.000 title claims abstract description 31
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 16
- 239000003205 fragrance Substances 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title abstract 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000013622 meat product Nutrition 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract 6
- 235000013547 stew Nutrition 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000012567 medical material Substances 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 2
- 239000006261 foam material Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000012267 brine Substances 0.000 abstract 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 3
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention method discloses a preparation method of marinating fragrance flavored chili powder. The preparation method consists of the following steps: raw material selecting, brine boiling, and blending and accessory material powder mixing. The preparation method is characterized in brine recipe: star anises, cassia barks, cloves, rhizoma kaempferiae, Chinese prickly ash, fennel, bay leaves, amomum tsao-ko, liquorice, radix angelicae and semen myristicae are added into water; material soaking: spices and medicinal materials are soaked with warm water at a temperature of 60 DEG C for 30 minutes; boiling: water is boiled to be slightly boiled, fresh gingers and the soaked spices are added, when the mixture is boiled out, fire turns to be small, and the slight boiling is kept for 2 hours; stirring; marinating: 90-100 parts of the brine and 90-100 parts of clear water are put into a pot, white granulated sugar, yellow rice wine, soy sauce, fresh gingers, soybean oil and chilies are added, the mixture is heated together, when water is boiled out, meat products are added, the slight boiling is kept to conduct the marinating for 60-120 minutes, and salt and monosodium glutamate are added before the mixture is taken out from the pot; the chilies are filtered out, the filtered out chilies are subjected to a low temperature drying at 80-90 DEG C, and the dried chilies are crushed; and the three powder materials of the marinated chili powder, fried chili course powder and blending and accessory material powder are mixed according to a ratio, 1% of the salt and 0.2% of the monosodium glutamate are added, and the mixture is blended evenly.
Description
Technical field
The present invention relates to the process of paprika processing, particularly relate to the manufacture method of the halogen flavor chili powder of a kind of flavour.
Background technology
Guizhou Province north is one of main producing region of Fructus Capsici, and shrimp-roe town is Chinese Capsicum city, and raw material of hot pepper enriches.Our company is located in shrimp-roe town, Zunyi Xin Pu new district, has abundant raw material of hot pepper resource.How by Fructus Capsici deep processing, lengthening manufacturing chain, the Innovation Sources power into local manufacturing enterprises of having increased farmers' income.For opening up markets, product must have the local flavor of uniqueness, allows consumer like.Applicant combines self and produces the experience of stewed meat products, develops the manufacture method of the halogen flavor chili powder of " so peppery that to laugh at " flavour.The processing method identical with this process is there is presently no through retrieval.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of halogen flavor chili powder, Gai Fangshi
Produced for this locality shrimp-roe Fructus Capsici is cleaned up, carries out stew in soy sauce together with the stewed meat products of our company, allow Fructus Capsici fully absorb halogen fragrance, meat-like flavor, saline taste during stew in soy sauce, after stew in soy sauce terminates, Fructus Capsici is picked out, dries pulverizing with baking oven at 100 degree, and be seasoned.
Its method step is as follows:
Select lovely luster, chilli that individual shape is complete, go, roguing, to be cleaned up by Fructus Capsici, stand-by.
Salt boils:
Salt formula: 100kg water adds anistree 0.8-1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8-1kg, Flos Caryophylli 0.3-0.5kg, Rhizoma Kaempferiae 0.8-1kg, Pericarpium Zanthoxyli 0.8-1kg, Fructus Foeniculi 0.6-0.8kg, Herba Pelargonii Graveolentis 0.8-1kg, Fructus Tsaoko 0.8-1kg, Radix Glycyrrhizae 0.6-0.8kg, Radix Angelicae Dahuricae 0.8-1kg, Semen Myristicae 0.8-1kg
Boiling method:
Rhizoma Zingiberis Recens is clapped into several, by 2-3cm size to be broken into for medical material.
Bubble medicine: 60 DEG C soak above-mentioned medical material except Rhizoma Zingiberis Recens, copy sugar in vain in addition to 30 minutes.
Boil: water is burnt to micro-boiling, the medical material add Rhizoma Zingiberis Recens, soaking, when spreading, fire is turned down, keep micro-boiling 2 hours.In decocting medicinal herbs on the way every stirring in 20 minutes once.
Stew in soy sauce: the salt 90-100kg boiled, clear water 90-100kg are put into pot, add white sugar 5-10kg yellow wine 2-4kg, soy sauce 5-8kg, Rhizoma Zingiberis Recens 6.5-7.5kg, soybean oil 15-20kg, the Fructus Capsici 7-10kg cleaned heats together, after water boils, put into 180-220kg meat products (duck neck, duck wing, chicken feet etc.), keep micro-boiling stew in soy sauce 60-120 minute, within first 20 minutes off the pot, add salt 15-20kg, monosodium glutamate 10-15kg.
Stew in soy sauce terminates, and Fructus Capsici is picked out in sieving, with 80-90 degree oven drying at low temperature, to keep the local flavor in Fructus Capsici, then pulverizes.Pulverized size is 2-5mm lamellar.
Spice:
Semen Glycines, Semen arachidis hypogaeae, Semen sesami Albae, sunflower seed, Semen Caryae Cathayensis are fried, mixes in the ratio of 1:1:0.2:0.5:0.2 and pulverize, make spice powder.Shrimp-roe capsicum annum fasciculatum is added a small amount of vegetable oil parch once, is ground into Fructus Capsici parch coarse powder.By the Fructus Capsici powder of stew in soy sauce, the Fructus Capsici coarse powder of parch, three kinds of powders of spice powder are mixed in the ratio of 1:1:0.2, add the salt of 1%, the monosodium glutamate uniform mixing of 0.2%, become the Fructus Capsici powder product with halogen fragrance, splitting metering packing, outer package, warehouse-in.
Use the beneficial effect of the technical program: with the product of this method production, there is special halogen fragrance seasoning appetizing food, the peppery perfume (or spice) of its unique flavor is good to eat, edible Fructus Capsici area crowd consumer is had to be welcome by custom very much, greatly increase the added value of Fructus Capsici processing, increasing a new kind for enterprise, sales momentum is had an optimistic view of.
Detailed description of the invention
The manufacture method of a kind of halogen flavor chili powder of the present invention, after detailed description of the invention is specified in again, its method step is as follows:
1, select lovely luster, chilli that individual shape is complete, go, roguing, to be cleaned up by Fructus Capsici, stand-by.
2, salt boils:
2.1 salt formula: 100kg water adds anistree 0.8kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8kg, Flos Caryophylli 0.3kg, Rhizoma Kaempferiae 0.8kg, Pericarpium Zanthoxyli 1kg, Fructus Foeniculi 0.6kg, Herba Pelargonii Graveolentis 0.8kg, Fructus Tsaoko 0.8kg, Radix Glycyrrhizae 0.8kg, Radix Angelicae Dahuricae 0.8kg, Semen Myristicae 0.8kg
2.2 boiling methods:
Rhizoma Zingiberis Recens is clapped in flakes, by 2-3cm size to be broken into for medical material.
Bubble medicine: 60 DEG C of above-mentioned medical materials of warm water soaking 30 minutes, in addition to Rhizoma Zingiberis Recens, white sugar.
2.3 boil: burn water to micro-boiling, the spice medical material add Rhizoma Zingiberis Recens, soaking, when spreading, turned down by fire, keep micro-boiling 2 hours.In decocting medicinal herbs on the way every stirring in 20 minutes once.
3, stew in soy sauce: the salt 90-100kg boiled, clear water 90-100kg are put into pot, add white sugar 5-10kg, yellow wine 2-4kg, soy sauce 5-8kg, Rhizoma Zingiberis Recens 6.5-7.5kg, soybean oil 15-20kg, the Fructus Capsici 7-10kg cleaned heats together, after water boils, put into 180-220kg meat products (duck neck, duck wing, chicken feet etc.), keep micro-boiling stew in soy sauce 60-120 minute, within first 20 minutes off the pot, add salt 15-20kg, monosodium glutamate 10-15kg.
4, stew in soy sauce terminates, and picks out Fructus Capsici, with 80-90 degree oven drying at low temperature, to keep the local flavor in Fructus Capsici, then pulverizes, the Fructus Capsici powder of stew in soy sauce.
5, spice:
5.1) Semen Glycines, Semen arachidis hypogaeae, Semen sesami Albae, sunflower seed, Semen Caryae Cathayensis are fried, pulverize in the mixing of 1:1:0.2:0.5:0.5 ratio.
5.2) add a small amount of vegetable oil parch paste yellow by local for shrimp-roe towards sky Fructus Capsici, pulverize.
5.3) by the Fructus Capsici powder of above 4 stew in soy sauces, 5.2) Fructus Capsici powder of parch, 5.1) mixed powder of spice, mix in the ratio of 1:1:0.2, add the salt of 1%, the monosodium glutamate uniform mixing of 0.2%.
Claims (1)
1. a manufacture method for halogen flavor chili powder, its method step is as follows: raw material selection, salt boil, the mixing of spice powder, it is characterised in that: salt boils:
Salt formula: 100kg water adds anistree 0.8-1kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8-1kg, Flos Caryophylli 0.3-0.5kg, Rhizoma Kaempferiae 0.8-1kg, Pericarpium Zanthoxyli 0.8-1kg, Fructus Foeniculi 0.6-0.8kg, Herba Pelargonii Graveolentis 0.8-1kg, Fructus Tsaoko 0.8-1kg, Radix Glycyrrhizae 0.6-0.8kg, Radix Angelicae Dahuricae 0.8-1kg, Semen Myristicae 0.8-1kg；
Boiling method:
Rhizoma Zingiberis Recens is clapped in flakes, remaining material 2-3cm to be broken into size；
Foam material: with 60 DEG C of temperature warm water soaking above-mentioned spice medical materials 30 minutes, except Rhizoma Zingiberis Recens；
Boil: water is burnt to micro-boiling, the spice medical material add Rhizoma Zingiberis Recens, soaking, when spreading, fire is turned down, keep micro-boiling 2 hours；In decocting medicinal herbs on the way every stirring in 20 minutes once；
Stew in soy sauce: the salt 90-100kg boiled, clear water 90-100kg are put into pot, add white sugar 5-10kg, yellow wine 2-4kg, soy sauce 5-8kg, Rhizoma Zingiberis Recens 6.5-7.5kg, soybean oil 15-20kg, the Fructus Capsici 7-10kg cleaned heats together, after water boils, put into 180-220kg meat products and contain duck neck, duck wing, chicken feet, keep micro-boiling stew in soy sauce 60-120 minute, within first 20 minutes off the pot, add salt 15-20kg, monosodium glutamate 10-15kg；
Fructus Capsici is picked out in sieving, with 80-90 degree oven drying at low temperature, pulverizes, and pulverized size is 2-5mm lamellar；
Spice:
Semen Glycines, Semen arachidis hypogaeae, Semen sesami Albae, sunflower seed, Semen Caryae Cathayensis are fried, mixes in the ratio of 1:1:0.2:0.5:0.2 and pulverize, make spice powder；
Shrimp-roe capsicum annum fasciculatum is added a small amount of vegetable oil parch and sticks with paste Huang, be ground into Fructus Capsici parch coarse powder；
By the Fructus Capsici powder of stew in soy sauce, the Fructus Capsici coarse powder of parch, three kinds of powders of spice powder are mixed in the ratio of 1:1:0.2, add the salt of 1%, the monosodium glutamate uniform mixing of 0.2%, become the Fructus Capsici powder product with halogen fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610293953.0A CN105942424A (en) | 2016-05-03 | 2016-05-03 | Preparation method of marinating fragrance flavored chili powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610293953.0A CN105942424A (en) | 2016-05-03 | 2016-05-03 | Preparation method of marinating fragrance flavored chili powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942424A true CN105942424A (en) | 2016-09-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610293953.0A Pending CN105942424A (en) | 2016-05-03 | 2016-05-03 | Preparation method of marinating fragrance flavored chili powder |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN107048261A (en) * | 2017-05-20 | 2017-08-18 | 遵义市农业科学研究院 | The preparation method of wind dry chili |
| CN107279852A (en) * | 2017-07-07 | 2017-10-24 | 贵州省黎平县筑绿康农业发展贸易有限公司 | A kind of hand rubbing capsicum manufacture craft |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105124503A (en) * | 2015-07-17 | 2015-12-09 | 贵州遵义黔辣苑食品有限公司 | Barbecue chili powder and preparation method thereof |
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2016
- 2016-05-03 CN CN201610293953.0A patent/CN105942424A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989122A (en) * | 2014-06-03 | 2014-08-20 | 钱琛 | Novel pickled green red pepper and novel preparation method thereof |
| CN105124503A (en) * | 2015-07-17 | 2015-12-09 | 贵州遵义黔辣苑食品有限公司 | Barbecue chili powder and preparation method thereof |
Non-Patent Citations (3)
| Title |
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| 冉雨: "《四川风味食品大全》", 31 January 2012, 四川科学技术出版社 * |
| 潘英俊: "《厨房"佩"方》", 31 December 2014, 岭南美术出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN107048261A (en) * | 2017-05-20 | 2017-08-18 | 遵义市农业科学研究院 | The preparation method of wind dry chili |
| CN107279852A (en) * | 2017-07-07 | 2017-10-24 | 贵州省黎平县筑绿康农业发展贸易有限公司 | A kind of hand rubbing capsicum manufacture craft |
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Application publication date: 20160921 |
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