CN108077890A - A kind of imperial rice capsicum paste - Google Patents
A kind of imperial rice capsicum paste Download PDFInfo
- Publication number
- CN108077890A CN108077890A CN201711312645.9A CN201711312645A CN108077890A CN 108077890 A CN108077890 A CN 108077890A CN 201711312645 A CN201711312645 A CN 201711312645A CN 108077890 A CN108077890 A CN 108077890A
- Authority
- CN
- China
- Prior art keywords
- capsicum
- imperial rice
- imperial
- paste
- rice bran
- 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
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 33
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 33
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 9
- 235000009566 rice Nutrition 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 244000291564 Allium cepa Species 0.000 claims abstract description 24
- 235000019774 Rice Bran oil Nutrition 0.000 claims abstract description 18
- 239000008165 rice bran oil Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000008753 Papaver somniferum Nutrition 0.000 claims abstract description 13
- 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 abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 11
- 240000007232 Illicium verum Species 0.000 claims abstract description 9
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000015927 pasta Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000208293 Capsicum Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 7
- 239000001511 capsicum annuum Substances 0.000 description 6
- 238000009413 insulation Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000010491 poppyseed oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention belongs to flavouring preparing technical fields, and more particularly, to a kind of imperial rice capsicum paste, its primary raw material and quality proportioning is：Poppy seed 5 8%, capsicum 30 40%, onion powder 5 10%, imperial rice bran oil 30 50%, refined salt 4 6%, monosodium glutamate 1%, white sugar 4 6%, illiciumverum 2 4%, Chinese prickly ash 1 3%, shallot 2 4%.The fresh aromatic thickness of capsicum paste taste of preparation, and without adding any cooking wine is that people like the food flavoring trusted and other people most of favorite food flavorings.
Description
Technical field
The invention belongs to flavouring preparing technical field, more particularly, to a kind of imperial rice capsicum paste.
Background technology
In recent years, sauce based food is the favorite seasoning of people, and a lot of people like putting a capsicum paste whens cooking, modulation the bottom of a pan etc.
Or chilli sauce, can so make the more delicious fresh perfume (or spice) of the dish made, during capsicum paste is peppery thoroughly fragrance very stimulate the taste bud of people,
Most capsicum pastes are added with during cooking containing spirituous seasoning, and alcohol is not suitable for sauce class food there are certain irritation
It is used in product.
The content of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of simple in structure, design rationally, make
With convenient imperial rice capsicum paste, the fresh aromatic thickness of capsicum paste taste of preparation, and no any cooking wine of addition, are that people like trusting
Food flavoring and other people most of favorite food flavorings.
To achieve the above object, the technical solution adopted by the present invention is：Its main ingredient and quality proportioning be：Poppy seed
5-8%, capsicum 30-40%, onion powder 5-10%, poppy seed oil 30-50%, refined salt 4-6%, monosodium glutamate 1%, white sugar 4-6%, illiciumverum 2-
4%th, Chinese prickly ash 1-3%, shallot 2-4%.
Its preparation process is：
Step 1：The selection of capsicum is polished dedusting to capsicum by capsicum dry cleaner first, is then gone by artificial separation
Except the capsicum base of a fruit and damaged rotten capsicum；Capsicum is crushed finally by frequency modulation pulverizer, and carries out de- seed screening；
Step 2：Imperial rice bran oil processing, selected poppy seed is added in oil and is fried, continues to be heated to after it is pulled out floating to pasta
110℃；Then illiciumverum, Chinese prickly ash, shallot continuous heating are put into 180-220 DEG C, is pulled out after auxiliary material becomes golden yellow；It finally will be imperial
Rice bran oil is fitted into stainless steel heat preservation temporary storage tank,
Step 3：Mixing is weighed, chilli powder selected in step 1 and onion powder, salt, white sugar, monosodium glutamate are subjected to weighing and proportioning
Mixing；
Step 4：Blend flavouring in the imperial rice bran oil and step 3 that are prepared in step 2 is added to variable ratio frequency changer stainless steel together
Low temperature stirring is carried out in agitated kettle；
Step 5：The capsicum paste prepared is carried out cooling down filling, stamp vanning by stainless steel paste pouring machine, is put in storage code
Pile.
Preferably, the utensil of all practicalities is stainless steel structure in the imperial meter of capsicum paste preparation process.
With the above structure, the present invention has the beneficial effect that：A kind of imperial rice capsicum paste of the present invention, preparation it is spicy
The fresh aromatic thickness of sauce taste, and without adding any cooking wine, be people like the food flavoring trusted and it is most of other people like
The food flavoring of love.
Specific embodiment
The present invention is further illustrated.
Present embodiment adopts the following technical scheme that：Its main ingredient and quality proportioning be：It is poppy seed 5-8%, peppery
Green pepper 30-40%, onion powder 5-10%, imperial rice bran oil 30-50%, refined salt 4-6%, monosodium glutamate 1%, white sugar 4-6%, illiciumverum 2-4%, Chinese prickly ash 1-
3%th, shallot 2-4%.
Specific embodiment：
Embodiment 1
(1) pure paprika 20KG of the fineness for 5-10 mesh or so is taken, fineness is the dehydrated onion powder 2KG of 60 mesh or so, selected small-mouthed jar
Grain seed 3KG, imperial rice bran oil 20KG, refined salt 2.5KG, monosodium glutamate 0.5KG, white sugar 2.5KG, octagonal 0.5KG, Chinese prickly ash 0.5KG, shallot
0.5KG；
(2) imperial rice bran oil is heated up to about 110 DEG C, input illiciumverum, Chinese prickly ash, shallot fryer are spare to pulling out after golden yellow wait frying, by oil
Temperature continues to be heated to 180 DEG C, and it is spare to squeeze into heat insulation tank, being ground into coarse grained paprika and onion powder is uniformly mixed addition and stirs
It mixes in pot, gradually the oil in heat insulation tank is added in agitated kettle, is stirred evenly rear spare；
(3) selected poppy seed is added in boiled imperial rice bran oil and fried, when poppy seed is floated on pasta, pulled out to pour into and stir
Pot is mixed, agitated kettle is added in together with semi-finished product made of method, refined salt, white sugar, monosodium glutamate are added in whipping process, while adding
Oil, while stirring, take the dish out of the pot cooling after it sends dense chilli oil fragrance, is finished product.
Embodiment 2：
(1) pure paprika 10KG of the fineness for 5-10 mesh or so is taken, fineness is the dehydrated onion powder 1KG of 60 mesh or so, selected small-mouthed jar
Grain seed 1.5KG, imperial rice bran oil 10KG, refined salt 1.25KG, monosodium glutamate 0.25KG, white sugar 1.25KG, octagonal 0.25KG, Chinese prickly ash 0.25KG,
Shallot 0.25KG；
(2) imperial rice bran oil is heated up to about 110 DEG C, input illiciumverum, Chinese prickly ash, shallot fryer are spare to pulling out after golden yellow wait frying, by oil
Temperature continues to be heated to 180 DEG C, and it is spare to squeeze into heat insulation tank, being ground into coarse grained paprika and onion powder is uniformly mixed addition and stirs
It mixes in pot, gradually the oil in heat insulation tank is added in agitated kettle, is stirred evenly rear spare；
(3) selected poppy seed is added in boiled imperial rice bran oil and fried, when poppy seed is floated on pasta, pulled out to pour into and stir
Pot is mixed, with method（2）Manufactured semi-finished product add in agitated kettle together, refined salt, white sugar, monosodium glutamate are added in whipping process, on one side
It refuels, while stirring, take the dish out of the pot cooling after it sends dense chilli oil fragrance, is finished product.
Embodiment 3：
(1) take pure paprika 5KG of the fineness for 5-10 mesh or so, fineness for 60 mesh or so dehydrated onion powder 0.5KG, it is selected
Poppy seed 0.75KG, drives rice bran oil 5KG, refined salt 0.63KG, monosodium glutamate 0.13KG, white sugar 0.63KG, octagonal 0.13KG, Chinese prickly ash
0.13KG, shallot 0.13KG;
(2) imperial rice bran oil is heated up to about 110 DEG C, input illiciumverum, Chinese prickly ash, shallot fryer are spare to pulling out after golden yellow wait frying, by oil
Temperature continues to be heated to 180 DEG C, and it is spare to squeeze into heat insulation tank, being ground into coarse grained paprika and onion powder is uniformly mixed addition and stirs
It mixes in pot, gradually the oil in heat insulation tank is added in agitated kettle, is stirred evenly rear spare；
(3) selected poppy seed is added in boiled imperial rice bran oil and fried, when poppy seed is floated on pasta, pulled out to pour into and stir
Pot is mixed, with method（2）Manufactured semi-finished product add in agitated kettle together, refined salt, white sugar, monosodium glutamate are added in whipping process, on one side
It refuels, while stirring, take the dish out of the pot cooling after it sends dense chilli oil fragrance, is finished product.
Claims (3)
1. a kind of imperial rice capsicum paste, it is characterised in that：Its primary raw material and quality proportioning be：Poppy seed 5-8%, capsicum 30-
40%th, onion powder 5-10%, imperial rice bran oil 30-50%, refined salt 4-6%, monosodium glutamate 1%, white sugar 4-6%, illiciumverum 2-4%, Chinese prickly ash 1-3%, greatly
Green onion 2-4%.
2. a kind of imperial rice capsicum paste, it is characterised in that：Its preparation process is：
Step 1：The selection of capsicum is polished dedusting to capsicum by capsicum dry cleaner first, is then gone by artificial separation
Except the capsicum base of a fruit and damaged rotten capsicum；Capsicum is crushed finally by frequency modulation pulverizer, and carries out de- seed screening；
Step 2：Imperial rice bran oil processing, selected poppy seed is added in oil and is fried, continues to be heated to after it is pulled out floating to pasta
110℃；Then illiciumverum, Chinese prickly ash, shallot continuous heating are put into 180-220 DEG C, is pulled out after auxiliary material becomes golden yellow；It finally will be imperial
Rice bran oil is fitted into stainless steel heat preservation temporary storage tank,
Step 3：Mixing is weighed, chilli powder selected in step 1 and onion powder, salt, white sugar, monosodium glutamate are subjected to weighing and proportioning
Mixing；
Step 4：Blend flavouring in the imperial rice bran oil and step 3 that are prepared in step 2 is added to variable ratio frequency changer stainless steel together
Low temperature stirring is carried out in agitated kettle；
Step 5：The capsicum paste prepared is carried out cooling down filling, stamp vanning by stainless steel paste pouring machine, is put in storage code
Pile.
3. a kind of imperial rice capsicum paste according to claim 1, it is characterised in that：In the imperial meter of capsicum paste preparation process
The utensil of all practicalities is stainless steel structure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711312645.9A CN108077890A (en) | 2017-12-12 | 2017-12-12 | A kind of imperial rice capsicum paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711312645.9A CN108077890A (en) | 2017-12-12 | 2017-12-12 | A kind of imperial rice capsicum paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077890A true CN108077890A (en) | 2018-05-29 |
Family
ID=62174647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711312645.9A Pending CN108077890A (en) | 2017-12-12 | 2017-12-12 | A kind of imperial rice capsicum paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077890A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020076802A1 (en) * | 2000-03-30 | 2002-06-20 | Mansoor Alam | Novel streptomyces strain with potential anti-microbial activity against phytopathogenic fungi |
| JP2003334012A (en) * | 2002-05-21 | 2003-11-25 | Pbm Kk | Germinating seed enriched with functional component and method for producing germinating seed powder |
| CN1489937A (en) * | 2002-10-17 | 2004-04-21 | 杜永春 | Poppy seed sauce and preparing method thereof |
| CN1689451A (en) * | 2004-04-20 | 2005-11-02 | 杜永春 | Spicy sauce of poppy seeds and its preparation method |
| CN102271512A (en) * | 2008-12-29 | 2011-12-07 | 拜耳作物科学公司 | Treatment of transgenic crops with mixtures of fiproles and chloronicotinyls |
-
2017
- 2017-12-12 CN CN201711312645.9A patent/CN108077890A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020076802A1 (en) * | 2000-03-30 | 2002-06-20 | Mansoor Alam | Novel streptomyces strain with potential anti-microbial activity against phytopathogenic fungi |
| JP2003334012A (en) * | 2002-05-21 | 2003-11-25 | Pbm Kk | Germinating seed enriched with functional component and method for producing germinating seed powder |
| CN1489937A (en) * | 2002-10-17 | 2004-04-21 | 杜永春 | Poppy seed sauce and preparing method thereof |
| CN1689451A (en) * | 2004-04-20 | 2005-11-02 | 杜永春 | Spicy sauce of poppy seeds and its preparation method |
| CN102271512A (en) * | 2008-12-29 | 2011-12-07 | 拜耳作物科学公司 | Treatment of transgenic crops with mixtures of fiproles and chloronicotinyls |
Non-Patent Citations (1)
| Title |
|---|
| 无: "罂粟籽面包现身网店 食用后可能致瘾", 《中国食品》 * |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |
|
| RJ01 | Rejection of invention patent application after publication |