CN111034977A - Chili noodles and preparation method thereof - Google Patents
Chili noodles and preparation method thereof Download PDFInfo
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- 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
-
- 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
- A23L27/14—Dried spices
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses chili powder and a preparation method thereof, and relates to the technical field of chili products. The technical key points are as follows: the chili powder comprises the following components in parts by weight: hot pepper: 800-1000 parts; sesame: 20-40 parts; peanut: 30-50 parts; chicken essence: 15-20 parts of a solvent; salt: 150-200 parts; and (4) tsaoko: 8-10 parts; fennel: 10-20 parts; round cardamom: 13-18 parts; octagonal: 20-25 parts; matsutake mushroom: 35-50 parts. The chili powder prepared by the formula has the advantages of aromatic flavor, unique taste and high nutritive value.
Description
Technical Field
The invention relates to the technical field of pepper products, in particular to chili powder.
Background
The pepper is native to tropical regions in central and south america, native countries are Mexico, and the pepper is introduced into China in Ming dynasty and is generally cultivated in all places in China, so that the pepper becomes a popular vegetable. Because fresh peppers are not easy to store, the common method is to make the peppers into finished products such as peppers, noodles, pepper sauce and the like, and the existing pepper noodle making process is only to dry or dry the fresh peppers in the sun and then grind the peppers into the noodles.
The invention discloses a five-spice chili powder and a preparation method thereof in Chinese invention application patent with application publication number CN102578519A, wherein the formula and the content of the five-spice chili powder are 1000kg of chili, 45-55kg of pepper, 28-32kg of cinnamon, 28-32kg of anise, 13-17kg of clove, 18-22kg of fennel seed, 55-65kg of salt, 90-110kg of peanut, 13-17kg of pepper, 7-9kg of dried orange peel and 13-17kg of garlic powder. The five-spice chili powder prepared by adopting the formula has aromatic smell, but the ingredients in the formula are common five-spice seasonings, only has the aroma enhancement effect, and does not help greatly to improve the nutritional value of the chili powder.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the chili powder which has the advantages of strong fragrance, unique taste and high nutritive value.
In order to achieve the first purpose, the invention provides the following technical scheme:
the chili powder comprises the following components in parts by weight:
hot pepper: 800-1000 parts;
sesame: 20-40 parts;
peanut: 30-50 parts;
chicken essence: 15-20 parts of a solvent;
salt: 150-200 parts;
and (4) tsaoko: 8-10 parts;
fennel: 10-20 parts;
round cardamom: 13-18 parts;
octagonal: 20-25 parts;
matsutake mushroom: 35-50 parts.
By adopting the technical scheme, the chili is used as a main raw material, and a plurality of spices with different fragrances and functions are ground into powder to be mixed together, so that the chili sauce contains rich fragrance, has warm nature and the effects of tonifying spleen, warming middle-jiao, diminishing inflammation, promoting urination and the like due to the fact that the chili sauce is rich in spices, and is beneficial to improving the body resistance after being eaten frequently. In addition, the pepper used as the main material also has the effects of sterilizing, dispelling cold, reducing fat and losing weight and supplementing vitamin C. In addition, the tricholoma matsutake is creatively added as an auxiliary material with a larger proportion, the tricholoma matsutake is rich in nutritional ingredients such as protein, amino acid, vitamin, unsaturated fatty acid, sugar, dietary fiber and the like, and has extremely high edible value.
More preferably, the pepper comprises the following components in parts by weight:
and (2) second chaste tree twigs: 10 to 20 percent;
and (3) small rice pepper: 10 to 20 percent;
pod pepper: 60 to 80 percent.
By adopting the technical scheme, the spicy taste of the two-vitex negundo is different from that of common hot pepper, and the two-vitex negundo has the characteristics of slight spicy and fragrant taste, red and bright color of fried oil and moderate mouthfeel; the capsicum frutescens is used as an ingredient, is delicious and can promote appetite, the content of vitamin C in each hundred grams of capsicum frutescens is up to 198mg, the capsicum frutescens is the head of vegetables, and the vitamin B, carotene, calcium, iron and other mineral substances are also rich; the pod pepper has the same flavor as green pepper and high pungency, and has the effect of supplementing pungency when being added into chili powder. By compounding three different peppers, the obtained peppers are fragrant and hot in face, bright in color and endless in taste.
More preferably, the pepper also comprises 5-10% of pepper by weight.
By adopting the technical scheme, the pepper has certain bacteriostasis and parasite expelling functions, and has certain hemp increasing function when being added into the pepper powder, so that the prepared pepper powder is spicy, and pepper with different contents can be added according to different dish requirements.
More preferably, the tricholoma matsutake is selected from the group consisting of residual tricholoma matsutake and processed leftovers thereof.
By adopting the technical scheme, a large amount of residual tricholoma matsutake mushrooms and processing scraps are inevitably generated in the collection, purchase, transportation and processing processes of the tricholoma matsutake, all contain amino acids, crude proteins, crude fats, crude fibers, total sugars, trace elements and other nutritional ingredients required by a human body, belong to high-protein low-fat fresh and delicious healthy food materials, and are added into a formula of the hot pepper powder by taking the tricholoma matsutake as a main material, so that resources are fully utilized, the cost is saved, the nutritional value of the hot pepper powder is improved, and the hot pepper powder has high commercial value.
Further preferably, the composition comprises the following components in parts by weight:
hot pepper: 920 parts of (A);
sesame: 32 parts of (1);
peanut: 42 parts of (A);
chicken essence: 18 parts of a mixture;
salt: 180 parts of (A);
and (4) tsaoko: 9.2 parts of;
fennel: 16 parts of a mixture;
round cardamom: 16 parts of a mixture;
octagonal: 23 parts;
matsutake mushroom: 44 parts.
By adopting the technical scheme, the raw materials are combined into the optimal ratio formula, and the prepared chili powder has the most abundant fragrance and endless taste, is high in nutritional value and is suitable for most consumers to eat.
The invention also aims to provide a preparation method of the chili powder, and the chili powder prepared by the method has the advantages of aromatic flavor, unique taste and high nutritional value.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of chili powder comprises the following steps:
s1, cutting the peppers into sections, putting the sections into a baking machine, setting the baking temperature to be 60-80 ℃, baking for 15-30min, and putting the sections into a grinder to be ground into powder to obtain the peppers;
s2, selecting dried tricholoma matsutake, putting the tricholoma matsutake into a grinder, and grinding the tricholoma matsutake into powder to obtain tricholoma matsutake powder;
s3, uniformly mixing chili powder, pine mushroom powder, sesame, peanuts, chicken essence, salt, tsaoko cardamon, fennel, round cardamom and star anise according to the corresponding parts by weight, and putting the mixture into a grinding machine for grinding to obtain crude chili powder;
s4, adding rapeseed oil with one tenth weight of chili powder into a frying machine, heating to 70-90 ℃, adding coarse chili powder, cooling to 40-55 ℃, mixing and stirring at a rotation speed of 90-150r/min for 8-15min, and taking out of the pan to obtain the chili powder.
More preferably, the particle size of the crude chili powder is 30-40 meshes.
By adopting the technical scheme, the particle size of the chili powder is controlled to be 30-40 meshes, so that the chili powder is easy to subsequently process and eat.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the chili sauce is prepared by grinding the chili serving as a main raw material and a plurality of spices with different fragrances and functions into powder, is rich in fragrance, has the effects of warming nature, strengthening spleen and stomach, diminishing inflammation, inducing diuresis and the like due to the fact that the chili sauce is rich in spices, and is beneficial to improving the body resistance after being eaten frequently;
(2) the tricholoma matsutake is creatively added as an auxiliary material with a larger proportion, is rich in protein, amino acid, vitamin, unsaturated fatty acid, sugar, dietary fiber and other nutritional ingredients, and has extremely high edible value;
(3) the invention adopts the two-chaste tree twigs, the capsicum frutescens and the pod pepper as the main raw materials of the chili powder, and controls the dosage of the three types of chili, thereby obtaining the chili powder with the most moderate pungency and fragrance, and being suitable for most people to eat.
Drawings
Fig. 1 is a flow chart of a manufacturing process of chili powder in example 1.
Detailed Description
The invention is described in detail below with reference to the figures and examples. It is to be noted that those not indicated for specific conditions, carried out under the conventional conditions or conditions recommended by the manufacturer, and those not indicated for the reagents or equipment, are conventional products which can be obtained by commercially purchasing them.
Example 1: the chili powder comprises the following components in parts by weight as shown in Table 1, and is prepared by the following steps:
s1, cutting the peppers into sections, putting the sections into a baking machine, setting the baking temperature to be 60 ℃, baking for 30min, and putting the sections into a grinder to be ground into powder to obtain the peppers;
s2, selecting dried tricholoma matsutake, putting the tricholoma matsutake into a grinder, and grinding the tricholoma matsutake into powder to obtain tricholoma matsutake powder;
s3, uniformly mixing chili powder, pine mushroom powder, sesame, peanuts, chicken essence, salt, tsaoko cardamon, fennel, round cardamom and star anise according to the corresponding weight parts, putting the mixture into a grinding machine for grinding, and sieving the mixture by a 40-mesh sieve to obtain crude chili powder;
s4, adding rapeseed oil with one tenth weight of chili powder into a frying machine, heating to 70 ℃, adding the rough chili powder, cooling to 40 ℃, mixing and stirring at a rotating speed of 150r/min for 8min, and taking out of the pot to obtain the chili powder.
According to the weight parts, the hot pepper in the embodiment comprises 10% of two chaste tree twigs and 10% of capsicum frutescens; and 80% of pod pepper.
Examples 2 to 6: a chili powder is different from the chili powder in example 1 in that the components and the corresponding parts by weight are shown in Table 1.
TABLE 1 Components and parts by weight of examples 1-6
Example 7: a chili powder is different from the chili powder in example 1 in that the preparation method comprises the following preparation steps:
s1, cutting the peppers into sections, putting the sections into a baking machine, setting the baking temperature to be 80 ℃, baking for 15min, and putting the sections into a grinder to be ground into powder to obtain the peppers;
s2, selecting dried tricholoma matsutake, putting the tricholoma matsutake into a grinder, and grinding the tricholoma matsutake into powder to obtain tricholoma matsutake powder;
s3, uniformly mixing chili powder, pine mushroom powder, sesame, peanuts, chicken essence, salt, tsaoko cardamon, fennel, round cardamom and star anise according to the corresponding weight parts, putting the mixture into a grinding machine for grinding, and sieving the mixture by a 30-mesh sieve to obtain crude chili powder;
s4, adding rapeseed oil with one tenth weight of chili powder into a frying machine, heating to 90 ℃, adding the rough chili powder, cooling to 55 ℃, mixing and stirring at a rotating speed of 90r/min for 15min, and taking out of the pot to obtain the chili powder.
Example 8: a chili powder is different from the chili powder in the embodiment 1 in that the chili powder in the embodiment comprises 20% of two chaste tree twigs and 20% of capsicum frutescens by weight; and 60% of pod pepper.
Example 9: a chili powder is different from the chili powder in the embodiment 1 in that the chili powder in the embodiment comprises 10% of two chaste tree twigs and 10% of capsicum frutescens in parts by weight; 75% of pod pepper and 5% of pepper.
Comparative example 1: a chili powder is commercially available.
Comparative example 2: a chili powder, which is obtained from common commercial sources and is different from the chili powder in comparative example 1.
Performance testing
Testing one: a panel of 10 professionals was used to perform sensory evaluation of the color, smell, and other appearance of the chili powder obtained by the method of examples 1 to 9, and the full score was 10, and the higher the average score, the better the quality of the chili powder, and the evaluation results were shown in the following table 2.
And (2) testing: taking 9 pieces of common filter paper with the size of 8 x 8cm, uniformly coating edible lard on the surfaces of the filter paper, respectively spreading the chili powder obtained by the preparation method of the embodiment 1-9 on the 9 pieces of filter paper with the thickness of 3mm, baking the filter paper on an electric furnace for 10s, then sweeping away the chili powder, observing the surfaces of the filter paper, and counting the observation results in a table 2.
And (3) testing: the hot pepper powder obtained by the methods of examples 1 to 9 was subjected to the examination of hygienic and physicochemical indexes, and the examination results are shown in table 2.
As can be seen from the test data in Table 2, the sensory scores of the capsicum powder in examples 1-9 are all greater than 7 points, the sensory scores of examples 8 and 9 reach 9 points, and the capsicum powder has good appearance, while the sensory scores of the commercial capsicum powder in comparative examples 1-2 are only 4 points and 6 points, and the sensory score of the capsicum powder in comparative example 2 is only 4 points, and the filter paper detects dense spots, which indicates that the ingredients are adulterated or the proportion of the capsicum component is low.
Table 2 results of performance testing
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (7)
1. The chili powder is characterized by comprising the following components in parts by weight:
hot pepper: 800-1000 parts;
sesame: 20-40 parts;
peanut: 30-50 parts;
chicken essence: 15-20 parts of a solvent;
salt: 150-200 parts;
and (4) tsaoko: 8-10 parts;
fennel: 10-20 parts;
round cardamom: 13-18 parts;
octagonal: 20-25 parts;
matsutake mushroom: 35-50 parts.
2. The chili pepper powder according to claim 1, wherein the chili pepper comprises the following components in parts by weight:
and (2) second chaste tree twigs: 10 to 20 percent;
and (3) small rice pepper: 10 to 20 percent;
pod pepper: 60 to 80 percent.
3. The chili pepper powder according to claim 2, wherein the chili pepper further comprises 5-10% by weight of prickly ash.
4. The chili powder of claim 1, wherein the tricholoma matsutake is selected from the group consisting of matsutake mushrooms and their processed scraps.
5. The chili powder as claimed in claim 1, comprising the following components in parts by weight:
hot pepper: 920 parts of (A);
sesame: 32 parts of (1);
peanut: 42 parts of (A);
chicken essence: 18 parts of a mixture;
salt: 180 parts of (A);
and (4) tsaoko: 9.2 parts of;
fennel: 16 parts of a mixture;
round cardamom: 16 parts of a mixture;
octagonal: 23 parts;
matsutake mushroom: 44 parts.
6. A method for preparing chili powder according to any one of claims 1 to 5, comprising the following steps:
s1, cutting the peppers into sections, putting the sections into a baking machine, setting the baking temperature to be 60-80 ℃, baking for 15-30min, and putting the sections into a grinder to be ground into powder to obtain the peppers;
s2, selecting dried tricholoma matsutake, putting the tricholoma matsutake into a grinder, and grinding the tricholoma matsutake into powder to obtain tricholoma matsutake powder;
s3, uniformly mixing chili powder, pine mushroom powder, sesame, peanuts, chicken essence, salt, tsaoko cardamon, fennel, round cardamom and star anise according to the corresponding parts by weight, and putting the mixture into a grinding machine for grinding to obtain crude chili powder;
s4, adding rapeseed oil with one tenth weight of chili powder into a frying machine, heating to 70-90 ℃, adding coarse chili powder, cooling to 40-55 ℃, mixing and stirring at a rotation speed of 90-150r/min for 8-15min, and taking out of the pan to obtain the chili powder.
7. The method for preparing chili powder according to claim 6, wherein the particle size of the crude chili powder is 30-40 meshes.
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| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
| CN115715587A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Tricholoma matsutake-turmeric chilli sauce and preparation method thereof |
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| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
| CN115715587A (en) * | 2022-11-24 | 2023-02-28 | 华南理工大学 | Tricholoma matsutake-turmeric chilli sauce and preparation method thereof |
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