CN107897849A - A kind of pepper flavoring and preparation method thereof - Google Patents
A kind of pepper flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN107897849A CN107897849A CN201711200274.5A CN201711200274A CN107897849A CN 107897849 A CN107897849 A CN 107897849A CN 201711200274 A CN201711200274 A CN 201711200274A CN 107897849 A CN107897849 A CN 107897849A
- Authority
- CN
- China
- Prior art keywords
- pepper
- powder
- mixture
- small
- flavoring
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to consumer goods industries, i.e. production of condiments technical field, it is more particularly related to a kind of pepper flavoring and preparation method thereof.A kind of pepper flavoring, including following raw materials by weight, 15 42 parts of black pepper, 10 27 parts of white pepper powder, grey 5 16 parts of pepper powder, 27 parts of zanthoxylum powder, 19 parts of white sugar, 18 parts of cumin powder, 27 parts of dry green onion powder, 25 parts of lemonlike citrus leaf powder, 4 12 parts of ginger powder.
Description
Technical field
The invention belongs to consumer goods industries, i.e. production of condiments technical field, it is more particularly related to a kind of
Pepper flavoring and preparation method thereof.
Background technology
Pepper, also known as：Hide shoe branch, drape over one's shoulders base, slope low-lying area heat etc., Classification system：Piper nigrum L belong to Piperales, pepper
Section, Piper is wooden climbs up by holding on to liana；Stem, branch are hairless, and section significantly expands, often raw rootlet.Flower polygamy, usual monoecism；Berry
It is spherical, stockless, 6~October of florescence.[1] torrid areas of 2500 millimeters of annual precipitation is grown in, one is also needed among growth period
The interval time of Duan Ganre, Indonesia, India, Malaysia, Sri Lanka and Brazil etc. is the main exit of pepper
State.Its seed contains volatile oil, pipering, crude fat, crude protein etc..
The difference of taste thousand of people is outer other in life, and someone likes sweet tea, and someone likes peppery, some people have a meal without peppery not joyous
When be unable to do without capsicum.Winter has some capsicum, has the function that cold dispelling, appetizing, and how fire excess from yin deficiency the National People's Congress of gynecological ailments is, eats more
Capsicum is easier to get angry, and yin-damaging and Qi consuming, be tantamount to add fuel to the flames.The people of the deficiency of Yin often appears as dry throat, bitter taste, eye and fills
Blood, top-heavy, irritable, if eating capsicum, can not only aggravate above-mentioned symptom more, but also be easy to cause bleeding, allergy
And inflammation, sore carbuncle infection etc. is also occurred that when serious.
Pepper is a kind of good flavouring, and taste is pungent, can meet that people eat peppery taste, while be also to support
The raw food materials raised.Pepper powder itself has the effect of good cold dispelling, and a little pepper powders are put in some dish not merely can be with
The delicious degree of dish is provoked, the nutritive value of dish can also be increased.
First, pepper can be aid digestion
There is the component of pipering in pepper, this component has the ability of digestion appetizing, with the crude fibre matter in pepper
Albumen and aromatic oil, can release the greasy feeling of dish, and pepper can increase appetite, allow your appetite sense to increase.
2nd, pepper can be with warm stomach
Pepper has warm meaning, can remove cold air, especially for being suitable for eating pepper for the people of stomach duration cold
Warm stomach.The warm effect of pepper can also alleviate adjust chill problem, enteron aisle catch a cold caused by diarrhea also can with pepper come
Improve.
3rd, pepper can sterilize deodorization
Pepper is a kind of seasoning in itself, and pepper can not merely aggravate the taste of adjustment vegetable, can also sterilize, cook raw food
Pepper of arranging in pairs or groups when food materials can help to sterilize.Pepper can also deodorization, therefore pepper usually drinks seafood, and whitefish class food materials are mutual
Collocation.
The content of the invention
For this reason, it may be necessary to provide a kind of pepper flavoring and preparation method thereof, major ingredient is each row kind in the pepper flavoring
Pepper, there is in auxiliary material cumin and Chinese prickly ash lifting pungent, be adapted to people to be used in cooking.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of pepper flavoring, including following raw materials by weight,
A kind of preparation method of pepper flavoring, it comprises the following steps：
S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A；
S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B；
S3, after mixture A and mixture B is mixed, adds zanthoxylum powder, obtains mixture C；
S4, when 2-3 that mixture C is exposed to the sun under the sun is small, then the sterilization that carries out disinfection, obtain pepper flavoring.
The technical program further optimizes, in the step S1 mixture A incorporation times for 1-2 it is small when after, place 1 small
When.
The technical program further optimizes, in the step S2 incorporation time of mixture B for 1-2 it is small when, during placement
Between for 0.5 it is small when.
The technical program further optimizes, and when the incorporation time of mixture C is 1.5-2 small in the step S3, places
When time is 0.5-2 small.
The technical program further optimizes, and after mixture D is exposed to the sun under the sun in the step S4, is done again
It is dry.
The prior art is different from, above-mentioned technical proposal has the advantages that：
1. pepper flavoring suitable population proposed by the present invention is extensive, no matter and spring, summer, autumn and winter equal edible, have to human body
Certain benefit.
2. the pepper flavoring production method is simple, of low cost.
Embodiment
To describe the technology contents of technical solution, construction feature, the objects and the effects in detail, below in conjunction with specific reality
Example is applied to be explained in detail.
A kind of pepper flavoring, including following raw materials by weight,
Embodiment one
A kind of pepper flavoring, including following raw materials by weight,
The preparation method of the one pepper flavoring of embodiment, it comprises the following steps：
S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A；
S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B；
S3, after mixture A and mixture B is mixed, adds zanthoxylum powder, obtains mixture C；
S4, mixture C is exposed to the sun under the sun 2 it is small when, then the sterilization that carries out disinfection obtains pepper flavoring.
Embodiment two
A kind of pepper flavoring, including following raw materials by weight,
The preparation method of the two pepper flavoring of embodiment, it comprises the following steps：
S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A, mixture A
After when incorporation time is 1 small, when placement 1 is small；
S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B, mixture B incorporation times are
1 it is small when after, place 0.5 it is small when；
S3, after mixture A and mixture B is mixed, adds zanthoxylum powder, obtains mixture C；
S4, when 2-3 that mixture C is exposed to the sun under the sun is small, then the sterilization that carries out disinfection, obtain pepper flavoring.
Embodiment three
A kind of pepper flavoring, including following raw materials by weight,
The preparation method of the three pepper flavoring of embodiment, it comprises the following steps：
S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A, mixture A
After when incorporation time is 2 small, when placement 1 is small；
S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B, mixture B incorporation times are
1 it is small when after, place 0.5 it is small when；
S3, after mixture A and mixture B is mixed, adds zanthoxylum powder, obtains mixture C；
S4, mixture C is exposed to the sun under the sun 3 it is small when, be dried again, then the sterilization that carries out disinfection, obtain pepper tune
Taste substance.
Example IV
A kind of pepper flavoring, including following raw materials by weight,
The preparation method of the example IV pepper flavoring, it comprises the following steps：
S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A, mixture A
After when incorporation time is 2 small, when placement 1 is small；
S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B, mixture B incorporation times are
1 it is small when after, place 0.5 it is small when；
S3, after mixture A and mixture B are mixed, adds zanthoxylum powder, obtains mixture C, during the mixing of mixture C
Between for 2 it is small when, standing time for 1 it is small when；
S4, mixture C is exposed to the sun under the sun 2.5 it is small when, be dried again, then the sterilization that carries out disinfection, obtain pepper
Flavoring.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or terminal device including a series of elements not only include those
Key element, but also including other elements that are not explicitly listed, or further include as this process, method, article or end
The intrinsic key element of end equipment.In the absence of more restrictions, limited by sentence " including ... " or " including ... "
Key element, it is not excluded that also there are other key element in the process including the key element, method, article or terminal device.This
Outside, herein, " being more than ", " being less than ", " exceeding " etc. are interpreted as not including this number；" more than ", " following ", " within " etc. understand
It is to include this number.
Although the various embodiments described above are described, those skilled in the art once know basic wound
The property made concept, then can make these embodiments other change and modification, so the foregoing is merely the embodiment of the present invention,
Not thereby the scope of patent protection of the present invention, every equivalent structure made using present specification or equivalent are limited
Flow converts, and is directly or indirectly used in other related technical areas, is similarly included in the patent protection model of the present invention
Within enclosing.
Claims (6)
- A kind of 1. pepper flavoring, it is characterised in that：Including following raw materials by weight,
- 2. the preparation method of pepper flavoring as claimed in claim 1, it is characterised in that：It comprises the following steps,S1, after black pepper, white pepper powder, grey pepper powder and white sugar are mixed, obtains mixture A；S2, cumin powder, dry green onion powder, lemonlike citrus leaf powder box ginger powder are mixed, obtain mixture B；S3, after mixture A and mixture B is mixed, adds zanthoxylum powder, obtains mixture C；S4, when 2-3 that mixture C is exposed to the sun under the sun is small, then the sterilization that carries out disinfection, obtain pepper flavoring.
- 3. the preparation method of pepper flavoring as claimed in claim 2, it is characterised in that：Mixture A is mixed in the step S1 After when the conjunction time is 1-2 small, when placement 1 is small.
- 4. the preparation method of pepper flavoring as claimed in claim 2, it is characterised in that：Mixture B in the step S2 When incorporation time is 1-2 small, when standing time is 0.5 small.
- 5. the preparation method of pepper flavoring as claimed in claim 2, it is characterised in that：Mixture C in the step S3 When incorporation time is 1.5-2 small, when standing time is 0.5-2 small.
- 6. the preparation method of pepper flavoring as claimed in claim 2, it is characterised in that：After mixture D is exposed to the sun under the sun in the step S4, it is dried again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711200274.5A CN107897849A (en) | 2017-11-27 | 2017-11-27 | A kind of pepper flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711200274.5A CN107897849A (en) | 2017-11-27 | 2017-11-27 | A kind of pepper flavoring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897849A true CN107897849A (en) | 2018-04-13 |
Family
ID=61848675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711200274.5A Pending CN107897849A (en) | 2017-11-27 | 2017-11-27 | A kind of pepper flavoring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897849A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461936A (en) * | 2013-09-18 | 2013-12-25 | 张家港市桃源食品有限公司 | Seafood seasoning |
| CN106102483A (en) * | 2014-04-16 | 2016-11-09 | 日清食品株式会社 | Spice mixt, heat flavoring for cooking and Wafer material for fried food |
| CN106306774A (en) * | 2015-06-19 | 2017-01-11 | 范暄民 | Stomach warming seasoning powder |
-
2017
- 2017-11-27 CN CN201711200274.5A patent/CN107897849A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461936A (en) * | 2013-09-18 | 2013-12-25 | 张家港市桃源食品有限公司 | Seafood seasoning |
| CN106102483A (en) * | 2014-04-16 | 2016-11-09 | 日清食品株式会社 | Spice mixt, heat flavoring for cooking and Wafer material for fried food |
| CN106306774A (en) * | 2015-06-19 | 2017-01-11 | 范暄民 | Stomach warming seasoning powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105661461A (en) | Chili oil and preparation method thereof | |
| CN105011085A (en) | Butter hotpot condiment formula | |
| CN103238679A (en) | Seasoning oil | |
| KR101843030B1 (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| CN106616616A (en) | Making method of oil cooked chili and product | |
| Awang-Kanak et al. | Canistel—Pouteria campechiana (Kunth) Baehni | |
| CN106720100A (en) | A kind of shaddock short paste work goods and preparation method thereof | |
| CN109717462A (en) | A kind of fresh green pepper beef paste and preparation method thereof | |
| Maurya | Assessment of consumption practices of jackfruit (Artocarpus heterophyllus lam.) seeds in villages of Jalalpur block district Ambedarnagar (UP) India | |
| CN102687766B (en) | Healthy spicy edible oil | |
| KR101142181B1 (en) | Method for processing a roast chicken having herb | |
| CN1365619A (en) | Health-care flavouring soybean oil | |
| KR100642867B1 (en) | Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity | |
| CN107897849A (en) | A kind of pepper flavoring and preparation method thereof | |
| KR20190083623A (en) | Chungkookjang, preparation method thereof and a sauce composition for Cheonggukjang stew containing the same | |
| KR20150102279A (en) | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby | |
| JPH02291229A (en) | Multiple formula tea and tea liquid extracted therefrom | |
| KR20050074229A (en) | Preparation and Process of Processed Functional Rice | |
| CN104286097A (en) | Soup purple sweet potato cake capable of preventing hypertension and making method thereof | |
| KR20150005328A (en) | Omission | |
| KR101150709B1 (en) | Dasik containing For Infrared-radiated Mosidae and producing method thereof | |
| KR101277061B1 (en) | Fermented Black Wild rocambol Pill and Process for Preparing the Same | |
| JP2006314307A (en) | Herb flakes for sprinkling over cooked rice, pickled in white soy sauce | |
| KR102141507B1 (en) | Manufacturing method of mara-jerky | |
| KR102109507B1 (en) | A process for the preparation of spicy stir fried chicken using markzang and the spicy stir fried chicken prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180413 |
|
| WD01 | Invention patent application deemed withdrawn after publication |