CN108323743A - A kind of flavor chilli face and its manufacturing method - Google Patents
A kind of flavor chilli face and its manufacturing method Download PDFInfo
- Publication number
- CN108323743A CN108323743A CN201710878628.5A CN201710878628A CN108323743A CN 108323743 A CN108323743 A CN 108323743A CN 201710878628 A CN201710878628 A CN 201710878628A CN 108323743 A CN108323743 A CN 108323743A
- Authority
- CN
- China
- Prior art keywords
- chilli
- face
- fennel
- tsaoko
- seed
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- 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
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 16
- 240000007049 Juglans regia Species 0.000 claims abstract description 16
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 16
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 15
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 15
- 235000020234 walnut Nutrition 0.000 claims abstract description 15
- IRERQBUNZFJFGC-UHFFFAOYSA-L azure blue Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[S-]S[S-].[O-][Si]([O-])([O-])[O-].[O-][Si]([O-])([O-])[O-].[O-][Si]([O-])([O-])[O-].[O-][Si]([O-])([O-])[O-].[O-][Si]([O-])([O-])[O-].[O-][Si]([O-])([O-])[O-] IRERQBUNZFJFGC-UHFFFAOYSA-L 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 9
- 241000411851 herbal medicine Species 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 5
- 208000026435 phlegm Diseases 0.000 abstract description 5
- 231100000614 poison Toxicity 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000006978 adaptation Effects 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 241000212314 Foeniculum Species 0.000 description 11
- 230000006870 function Effects 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 9
- 241000722363 Piper Species 0.000 description 8
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 4
- 241000984202 Peperomia obtusifolia Species 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L27/10—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 relates to technical field of Chinese medicine, disclose a kind of flavor chilli face and its manufacturing method, are made of following parts by weight raw material：Paprika 500g, fennel 8g, Bi dial 2 5g, 2 5g of tsaoko, 2 5g of intelligence development, 8 15g of japanese galangal fruit or seed, 70 100g of salt, 8 15g of ginger, 5 20g of white granulated sugar, hide 5 20g of pepper, 5 20g of walnut, 5 20g of Tang Gute ultramarine, 5 20g of Chinese prickly ash.The present invention by high-quality capsicum plus etc. rare herbal medicine dispensing, while improving chilli face flavor taste, vdiverse in function by rare herbal medicine dispensing warmly invigorating spleen and stomach, heat-clearing, removing toxic substances, eliminating the phlegm, adaptation population is wide.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of flavor chilli face and its manufacturing methods.
Background technology
Capsicum is a kind of food very excitatory, is the favorite of many people, and it is name that especially people from Sichuan, which eats peppery,
, capsicum is not only the appetite that its pungent can stimulate us, has prodigious effect for the cold extermination of warm stomach, for controlling
Treating indigestion has good effect.Because it has the function of sterilization, anti-corrosion, seasoning, nutrition, cold extermination etc., for mankind's diseases prevention, control
Disease, promotes human evolution to play positive effect at improvement gene.Therefore, some capsicums are added in your daily menu, it is right
The health of body is very beneficial.
Although currently available technology institute's Drying pepper face can whet the appetite, Appetizing spleen-tonifying, in chickens' extract, soya sauce all
Containing there are many chemical composition, it is rich in preservative, is harmful to human health, institute's Drying pepper face taste is single, has a single function, and fits
It is few with crowd.
Invention content
The present invention provides a kind of flavor chilli face and its manufacturing method, solves chilli face taste list in the prior art
One, it has a single function, the few technical problem of target user.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of flavor chilli face is made of following parts by weight raw material：Paprika 500g, fennel 8g, Bi dial 2-5g,
Tsaoko 2-5g, intelligence development 2-5g, japanese galangal fruit or seed 8-15g, salt 70-100g, ginger 8-15g, white granulated sugar 5-20g hide pepper 5-20g, walnut
5-20g, Tang Gute ultramarine 5-20g, Chinese prickly ash 5-20g.
A kind of flavor chilli face manufacturing method, including：
Step 1 takes fresh, complete, clean chilli to be raw material, is cleaned with clear water；
Step 2, take fennel, Bi to dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut, ginger, grinds, and mixing
Uniformly；
Step 3 cleans clean chilli 1-3 minutes with 80-85 DEG C of hot water progress blanching, drains；
Step 4 crushes the chilli drained using pulverizer, and is milled into powder, and paprika is made；
Paprika is added in the powder that step 5, fennel, Bi dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut are worn into
In, and pepper, white granulated sugar and salt is added and stirs evenly, chilli face finished product is made.
A kind of flavor chilli face provided in an embodiment of the present invention and its manufacturing method, by following parts by weight raw material system
At：Paprika 500g, fennel 8g, Bi dial 2-5g, tsaoko 2-5g, intelligence development 2-5g, japanese galangal fruit or seed 8-15g, salt 70-100g, ginger 8-
15g, white granulated sugar 5-20g hide pepper 5-20g, walnut 5-20g, Tang Gute ultramarine 5-20g, Chinese prickly ash 5-20g.The present invention passes through excellent
Matter capsicum plus etc. rare herbal medicine dispensing pass through rare herbal medicine dispensing temperature compensation spleen while improving chilli face flavor taste
Stomach, heat-clearing, removing toxic substances, eliminating the phlegm are vdiverse in function, and adaptation population is wide.
Specific implementation mode
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
An embodiment of the present invention provides a kind of flavor chilli faces, are made of following parts by weight raw material：Paprika
500g, fennel 8g, Bi dial 2-5g, tsaoko 2-5g, intelligence development 2-5g, japanese galangal fruit or seed 8-15g, salt 70-100g, ginger 8-15g, white granulated sugar
5-20g hides pepper 5-20g, walnut 5-20g, Tang Gute ultramarine 5-20g, Chinese prickly ash 5-20g.
Wherein, the embodiment of the present invention preferably, is made of following parts by weight raw material：Paprika 500g, fennel 8g, Bi
8g, tsaoko 8g, intelligence development 8g, japanese galangal fruit or seed 8g, salt 70g, ginger 8g, white granulated sugar 10g are dialled, pepper 12g is hidden, walnut 10g, Tang Gute are green
Blue 10g, Chinese prickly ash 10g.
A kind of flavor chilli face provided in an embodiment of the present invention, is made of following parts by weight raw material：Paprika
500g, fennel 8g, Bi dial 2-5g, tsaoko 2-5g, intelligence development 2-5g, japanese galangal fruit or seed 8-15g, salt 70-100g, ginger 8-15g, white granulated sugar
5-20g hides pepper 5-20g, walnut 5-20g, Tang Gute ultramarine 5-20g, Chinese prickly ash 5-20g.The present invention is added by high-quality capsicum
Etc. rare herbal medicine dispensing, while improving chilli face flavor taste, pass through rare herbal medicine dispensing warmly invigorating spleen and stomach, heat-clearing, solution
Poison, eliminating the phlegm are vdiverse in function, and adaptation population is wide.
The function of each component is as follows in flavor chilli face in the embodiment of the present invention：
1, pepper.The medicinal xylophyta name of Piperaceae.Fruit such as sheep stomach wrinkle, thus Tibetan language name this.Acrid flavour heat, function
Stomach is mended in Yiyang, aid digestion, controls the cold disease of phlegm point；
2, fennel, alias open country fennel, Carum carvi.Umbelliferae medicinal plant name.Acrid flavour, warm-natured, function removing toxic substances, clearing away wind heat,
Control mesh disease；
3, walnut (English walnut) is used as medicine, and sweet in flavor, warm-natured, walnut kernel controls wind disease, walnut oil applies body and controls podomere deadlock caused by wind disease
The diseases such as straight atrophy；
4, salt；
5, white granulated sugar；
6, tsaoko, intelligence development, japanese galangal fruit or seed.Nang He sections medicinal plant name.Originate in the ground such as south China and India, leaf and limb
Green, fruit heavily fortified point thickness have dimpled grain, and smell is slightly like camphor, warmly invigorating spleen and stomach.
7, Bi is dialled, and is born in the medicinal xylophyta name of Piperaceae of deep valley.Acrid flavour and sweet, warm-natured heat.Stomach sun is helped, phlegm is controlled
Point, wind point and all diseases of unsmooth breath, extravesated blood and good blood can be detached.
8, ginger.Zingiber medicinal plant name.Acrid flavour, it is warm-natured.Function Yiyang, helping digestion remove all internal organs cold air.
9, Tang Gute ultramarine.Labiatae herbaceous plant name, sweet-bitter flavor are cool in nature.Function clearing stomach, liver and all heat of lungs.
The embodiment of the present invention additionally provides a kind of flavor chilli face manufacturing method, including：
Step 1 takes fresh, complete, clean chilli to be raw material, is cleaned with clear water；
Step 2, take fennel, Bi to dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut, ginger, grinds, and mixing
Uniformly；
Step 3 cleans clean chilli 1-3 minutes with 80-85 DEG C of hot water progress blanching, drains；
Step 4 crushes the chilli drained using pulverizer, and is milled into powder, and paprika is made；
Paprika is added in the powder that step 5, fennel, Bi dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut are worn into
In, and pepper, white granulated sugar and salt is added and stirs evenly, chilli face finished product is made.
Flavor chilli provided in an embodiment of the present invention face manufacturing method, simple and practicable, at low cost, the chilli of preparation
Face finished product long shelf-life, the manufacturing cycle is short, and yield is big.
The present invention is described in detail above, specific case used herein is to the principle of the present invention and implementation
Mode is expounded, and the explanation of above example is only intended to facilitate the understanding of the method and its core concept of the invention；Together
When, for those of ordinary skill in the art, according to the thought of the present invention, can in specific embodiments and applications
There is change place, in conclusion the content of the present specification should not be construed as limiting the invention.
Claims (3)
1. a kind of flavor chilli face, which is characterized in that be made of following parts by weight raw material：Paprika 500g, fennel 8g, Bi
2-5g, tsaoko 2-5g, intelligence development 2-5g, japanese galangal fruit or seed 8-15g, salt 70-100g, ginger 8-15g, white granulated sugar 5-20g are dialled, pepper 5- is hidden
20g, walnut 5-20g, Tang Gute ultramarine 5-20g, Chinese prickly ash 5-20g.
2. flavor chilli according to claim 1 face, which is characterized in that be made of following parts by weight raw material：Capsicum
Face 500g, fennel 8g, Bi dial 8g, tsaoko 8g, intelligence development 8g, japanese galangal fruit or seed 8g, salt 70g, ginger 8g, white granulated sugar 10g, hide pepper 12g, core
Peach 10g, Tang Gute ultramarine 10g, Chinese prickly ash 10g.
3. a kind of flavor chilli face manufacturing method, which is characterized in that including：
Step 1 takes fresh, complete, clean chilli to be raw material, is cleaned with clear water；
Step 2, take fennel, Bi to dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut, ginger, grinds, and being uniformly mixed；
Step 3 cleans clean chilli 1-3 minutes with 80-85 DEG C of hot water progress blanching, drains；
Step 4 crushes the chilli drained using pulverizer, and is milled into powder, and paprika is made；
The powder that step 5, fennel, Bi dial, tsaoko, intelligence development, japanese galangal fruit or seed, Tang Gute ultramarine, walnut are worn into is added in paprika, and adds
Enter pepper, white granulated sugar and salt to stir evenly, chilli face finished product is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710878628.5A CN108323743A (en) | 2017-09-26 | 2017-09-26 | A kind of flavor chilli face and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710878628.5A CN108323743A (en) | 2017-09-26 | 2017-09-26 | A kind of flavor chilli face and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108323743A true CN108323743A (en) | 2018-07-27 |
Family
ID=62923158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710878628.5A Pending CN108323743A (en) | 2017-09-26 | 2017-09-26 | A kind of flavor chilli face and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108323743A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115944069A (en) * | 2022-06-21 | 2023-04-11 | 中国热带农业科学院热带作物品种资源研究所 | Intelligence-reinforcing essential oil seasoning and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174373A (en) * | 2016-07-29 | 2016-12-07 | 兴平市秦绿食品有限公司 | A kind of capsicum spices and preparation method thereof |
-
2017
- 2017-09-26 CN CN201710878628.5A patent/CN108323743A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174373A (en) * | 2016-07-29 | 2016-12-07 | 兴平市秦绿食品有限公司 | A kind of capsicum spices and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 中央民族大学民族博物馆: "《民族文物研究》", 31 May 1998, 中央民族大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115944069A (en) * | 2022-06-21 | 2023-04-11 | 中国热带农业科学院热带作物品种资源研究所 | Intelligence-reinforcing essential oil seasoning and preparation method and application thereof |
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Application publication date: 20180727 |
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