CN112674315A - Method for preparing flavoring with hot pepper flavor - Google Patents
Method for preparing flavoring with hot pepper flavor Download PDFInfo
- Publication number
- CN112674315A CN112674315A CN202011544937.7A CN202011544937A CN112674315A CN 112674315 A CN112674315 A CN 112674315A CN 202011544937 A CN202011544937 A CN 202011544937A CN 112674315 A CN112674315 A CN 112674315A
- Authority
- CN
- China
- Prior art keywords
- firing
- hot pepper
- peppers
- fresh
- conveyor belt
- 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
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 85
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 238000010304 firing Methods 0.000 claims abstract description 126
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 64
- 241000758706 Piperaceae Species 0.000 claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 241000722363 Piper Species 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 238000003825 pressing Methods 0.000 claims abstract description 17
- 238000005096 rolling process Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 22
- 239000012535 impurity Substances 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices 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
- 230000008569 process Effects 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 7
- 230000005540 biological transmission Effects 0.000 description 6
- 230000007246 mechanism Effects 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 4
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 description 4
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 description 4
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 238000005485 electric heating Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- 230000007723 transport mechanism Effects 0.000 description 1
Images
Abstract
The invention relates to the field of seasoning processing, and discloses a method for preparing a seasoning with the flavor of hot pepper, which comprises the following steps: s1: pretreating a fresh pepper raw material; s2: the method comprises the following steps of (1) homogenizing and stacking, namely stacking the pretreated fresh peppers at the feed end of a tunnel type firing device, wherein a firing conveyor belt is arranged in the tunnel type firing device, and the length direction of the fresh peppers is vertical to the conveying direction of the firing conveyor belt during stacking; s3: firing, namely firing the stacked fresh peppers by adopting a rolling firing and downward pressing firing method, wherein the rotation direction of a firing roller in the rolling firing is the same as the conveying direction of a firing conveyor belt, and a speed difference exists between the firing roller and the firing conveyor belt, so that the fired peppers are obtained after firing; s4: chopping and seasoning, chopping and mixing the hot pepper, adding auxiliary materials, spraying hot oil and stirring. The invention solves the problems of long time consumption and serious water and nutrient loss of the hot pepper in the process of preparing the hot pepper seasoning in the prior art.
Description
Technical Field
The invention relates to the field of seasoning processing, and particularly relates to a method for preparing a seasoning with a chili flavor.
Background
The roasted pepper, also called as roasted pepper, is prepared by heating fresh pepper at high temperature to make its skin slightly scorched. The hot pepper sauce is a seasoning prepared from hot peppers, and is popular with people in Chongqing areas. At present, in the process of preparing the chili sauce, a frying pan is usually used for frying fresh chilies to enable the surfaces of the fresh chilies to be slightly scorched, then a chopping and mixing machine is used for chopping and mixing the chili sauce, and the chopped and mixed chili sauce is used for seasoning. However, the method for preparing the hot pepper by using the frying pan has the following problems: when the hot pepper is prepared, the hot pepper needs to be continuously stirred to ensure that the surface of the hot pepper is uniformly heated, but when the fresh pepper is just put into a frying pan, the hardness of the hot pepper is higher, the contact area between the surface of the fresh pepper and the frying pan is smaller, the required firing time for achieving the purpose of uniformly heating the surface is longer, and nutrient substances in the hot pepper are greatly lost due to long-time high temperature; on the other hand, the integrity of the hot pepper is easily damaged in the repeated stirring process, so that the water content in the hot pepper is reduced, and the prepared hot pepper sauce has poor taste.
Disclosure of Invention
The invention aims to provide a method for preparing a hot pepper flavor seasoning, which solves the problems of long time consumption and serious hot pepper moisture and nutrition loss in the process of preparing the hot pepper seasoning in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme: the preparation method of the hot pepper flavor seasoning comprises the following steps:
s1: pretreating a fresh pepper raw material;
s2: the method comprises the following steps of (1) homogenizing and stacking, namely stacking the pretreated fresh peppers at the feed end of a tunnel type firing device, wherein a firing conveyor belt is arranged in the tunnel type firing device, and the length direction of the fresh peppers is vertical to the conveying direction of the firing conveyor belt during stacking;
s3: firing, namely firing the stacked fresh peppers by adopting a rolling firing and downward pressing firing method, wherein the rotation direction of a firing roller in the rolling firing is the same as the conveying direction of a firing conveyor belt, and a speed difference exists between the firing roller and the firing conveyor belt, so that the fired peppers are obtained after firing;
s4: chopping and seasoning, chopping and mixing the hot pepper, adding auxiliary materials, spraying hot oil and stirring.
The principle and the advantages of the scheme are as follows: in practical application, in the technical scheme, the cylindrical two-chaste-tree-twig green peppers are usually used as the peppers for making the hot peppers, and the hot peppers are uniformly stacked before entering the tunnel type firing device, so that the orientation of the hot peppers can be unified, and the length direction of the hot peppers is perpendicular to the conveying direction of the firing conveyor belt; on the other hand, the pepper can be uniformly fed, and the problem of raw material accumulation is preliminarily avoided. When the hot pepper is fired, a frying pan frying mode in the prior art is changed, and a tunnel type firing device is adopted to combine rolling firing and downward firing, wherein the rolling firing is positioned before the downward firing. When rolling and firing are carried out, because the rotating direction of the firing roller is the same as the conveying direction of the firing conveying belt, and a speed difference exists between the firing roller and the firing conveying belt, the firing roller can exert a downward pressure on the hot pepper on one hand, so that the hot pepper is further fed in a spread manner, and the hot pepper is prevented from being stacked to influence the firing effect; on the other hand burns the roller when exerting the holding down force, can also make the hot pepper rotation roll between burning the roller and burning the conveyer belt for hot pepper outer wall circumference homoenergetic enough is heated, changes the line heating into the face heating, guarantees that hot pepper circumference is evenly burnt, and the stirring process of hot pepper is that it realizes at the rotation in-process, can not stir the destruction hot pepper structure because of external force, can play the effect of inside lock water, avoids burning the hot pepper because of moisture content crosses low influence taste. After the rolling firing is finished, the surfaces of the peppers are heated and softened, so that the peppers are integrally in a sheet-like structure, the structure is fired for the second time through pressing, and the pepper firing effect can be guaranteed. After the hot pepper is baked, the hot pepper is chopped and mixed, the particle size of the hot pepper is reduced, the chopped and mixed hot pepper is fully mixed with auxiliary materials, and the taste of the hot pepper seasoning can be guaranteed.
Preferably, as an improvement, in S1, the pretreatment of the fresh peppers includes removing impurities from the fresh pepper raw material and selecting the peppers.
In the technical scheme, when the fresh peppers are pretreated, impurities such as pepper leaves mixed in the fresh peppers are removed, the peppers with damaged skins are removed, and the quality of raw materials is ensured.
Preferably, as a modification, in S2, a heating unit is provided below the firing conveyor, and a plurality of firing holes are provided on the firing conveyor.
Among this technical scheme, the heating element who fires the below setting of conveyer belt can play the effect of lower part heating, and the setting in firing the hole can realize firing the effective heating of hot pepper.
Preferably, as a modification, in S3, the firing temperature is 140-160 ℃, and the firing time is 7-10 min.
In the technical scheme, the whole process of burning the hot pepper is completed within 10min, the burning time is relatively short, and the damage of long-time high-temperature treatment on the nutrient components of the hot pepper can be reduced.
Preferably, as a modification, in S3, heating means are provided on both the outer wall of the firing roll and the lower pressure firing structure.
Among this technical scheme, all set up heating device through firing the roller and pushing down and firing structurally, its and the heating element synergism of firing the conveyer belt below can realize diversified heating, and then shorten the hot pepper and fire the time.
Preferably, as a refinement, the discharge end of the firing conveyor belt is provided with a collection container, which is located outside the tunnel firing device.
Among this technical scheme, after the hot pepper is fired, the hot pepper can be fired the conveyer belt and convey the discharge end and fall to the collection container in, realized the automatic unified collection of hot pepper, convenient subsequent chopping and mixing is handled.
Preferably, in S4, the mass fractions of the hot pepper and the raw and auxiliary materials are 40-45 parts of hot pepper, 2-3 parts of edible salt, 2-3 parts of monosodium glutamate, 1-2 parts of chicken essence, 0.6-1.2 parts of spice powder and 45-50 parts of vegetable oil.
In the technical scheme, the taste and flavor of the prepared hot pepper seasoning are good by optimizing the types and the addition amount of the raw and auxiliary materials.
Drawings
FIG. 1 is a front longitudinal sectional view of a tunnel firing apparatus according to an embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a tunnel shell 1, a conveying bracket 2, a conveying wheel 3, a firing conveying belt 4, a heating plate 5, a feeding bracket 6, a feeding hopper 7, a feeding plate 8, a feeding cylinder 9, a supporting plate 10, a homogenizing plate 11, a firing roller 12, a firing block 13, a driving gear 14, a transmission gear 15, a pressing gear 16, a rotary table 17, a connecting column 18, a driving rod 19 and a collecting container 20.
Example one
The preparation method of the hot pepper flavor seasoning comprises the following steps:
s1: pretreating fresh pepper raw materials, namely removing impurities and selecting the fresh pepper raw materials, selecting green double-twig peppers, and selecting impurities such as pepper leaves and damaged peppers from the peppers;
s2: and (3) homogenizing and stacking, namely stacking the pretreated fresh peppers at the feed end of a tunnel type firing device, wherein the tunnel type firing device comprises a tunnel shell 1, and a conveying mechanism and a pressing mechanism are arranged in the tunnel shell 1, as shown in figure 1.
Transport mechanism conveying support 2, transfer gear 3 and fire conveyer belt 4, and conveying support 2 passes through the bolt fastening in tunnel shell 1 bottom, and transfer gear 3 is provided with two, and two transfer gear 3 rotate respectively and connect in the left and right both ends of conveying support 2, and it has to fire conveyer belt 4 to wind between two transfer gear 3 in parallel, and the fire conveyer belt 4 of this embodiment is made for crawler-type high temperature resistant stainless steel material, is provided with a plurality of hole of firing on the fire conveyer belt 4. The cover is equipped with hot plate 5 between two transfer pulleys 3, and hot plate 5 in this embodiment is electric heating plate 5, and electric heating plate 5's structure and principle are prior art.
One side of tunnel shell 1 is provided with the feed mechanism who is used for 4 feeding to firing conveyer belt, and feed mechanism is located tunnel shell 1's outside, and feed mechanism includes feed support 6, and feed support 6's top is fixed with hopper-shaped feeder hopper 7 through the bolt. The bottom of the feeding hopper 7 is welded with a feeding plate 8 which is obliquely arranged, the feeding plate 8 is perpendicular to the length direction of the firing conveyor belt 4, and the lower end of the feeding plate 8 passes through the side wall of the tunnel shell 1 and is positioned above the feeding end (left end) of the firing conveyor belt 4. Vertical baffles (not shown in the figure) are welded at the left end and the right end of the feeding plate 8, so that the situation that the peppers fall outside in the feeding process can be avoided. Two feeding cylinders 9 are fixed on the feeding support 6 through bolts, piston rods of the two feeding cylinders 9 are arranged just opposite to each other, a supporting plate 10 parallel to the feeding plate 8 is welded between the two piston rods, the supporting plate 10 is located above the feeding plate 8, a plurality of material homogenizing plates 11 perpendicular to the feeding plate 8 are welded on the supporting plate 10, and material homogenizing channels are formed between the adjacent material homogenizing plates 11.
The pressing mechanism comprises a rolling firing assembly and a pressing firing assembly, the rolling firing assembly and the pressing firing assembly are both positioned above the firing conveyor belt 4, the rolling firing assembly comprises a firing roller 12 rotatably connected in the tunnel shell 1, the firing roller 12 is parallel to the conveyor wheel 3, and the rotating speed of the firing roller 12 is greater than the advancing speed of the conveyor belt. The heating plate 5 is also welded to the inside of the firing roll 12, and the heating plate 5 in this embodiment is an electric heating plate 5. The lower pressing firing assembly is positioned on the right side of the firing roller 12 and comprises a firing block 13 which is vertically and slidably connected into the tunnel shell 1, and a heating plate 5 is also fixed at the bottom of the firing block 13.
The firing roller 12 is coaxially and fixedly connected with a driving gear 14, the driving gear 14 is meshed with a transmission gear 15, the transmission gear 15 is meshed with a pressing gear 16, the pressing gear 16 and the transmission gear 15 are both rotatably connected in the tunnel shell 1, the pressing gear 16 is coaxially and fixedly connected with a rotary table 17, a connecting column 18 is welded at the eccentric position of the rotary table 17, and a driving rod 19 is hinged between the connecting column 18 and the firing block 13.
The right-hand member of tunnel shell 1 is provided with the discharge gate, and upper portion open-ended collection container 20 has been placed to the below of discharge gate, and collection container 20 can receive the hot pepper of being ejection of compact by burning conveyer belt 4.
Firstly, the feeding assembly is utilized to homogenize the fresh peppers, so that the length direction of the fresh peppers is vertical to the conveying direction of the baking conveyor belt 4 when the fresh peppers are stacked; specifically, the method comprises the following steps: placing the selected green two-strip fresh peppers into a feed hopper 7, enabling the fresh peppers to slide downwards along a feed plate 8 under the action of self gravity, enabling the orientations of the fresh peppers to be inconsistent in the sliding-downwards process, starting the feed cylinders 9 at the moment, enabling the two feed cylinders 9 to drive a support plate 10 to swing left and right through piston rods, enabling the support plate 10 to drive a homogenizing plate 11 to swing left and right, and regulating the direction of the fresh peppers to enable the length direction of the fresh peppers to be perpendicular to the conveying direction of a baking conveyor belt 4;
s3: firing, namely firing the stacked fresh peppers by adopting a rolling firing and downward pressing firing combined method, wherein the firing temperature is 140-160 ℃, and the firing time is 7-10min, when the fresh peppers are fired, the stacked fresh peppers are driven by a firing conveyor belt 4 to be conveyed from left to right (the arrow direction is the conveying direction of the fresh peppers), and when the fresh peppers move to the lower part of a firing roller 12, the firing roller 12 can apply downward pressure on the peppers on one hand, so that the peppers are further spread and stacked, and the firing effect is prevented from being influenced by pepper stacking; and because there is the difference in speed (the roller 12 of firing rotates very fast) between the linear velocity of the roller 12 of firing and the translation rate of firing conveyer belt 4, make the hot pepper at the roller 12 of firing and fire between the conveyer belt 4 rotation roll, the hot plate 5 of the conveyer belt 4 below of firing this moment heats the fresh pepper in coordination with hot plate 5 on the roller 12 of firing, make hot pepper outer wall circumference homoenergetic heated, change the line heating into the face heating, guarantee that hot pepper circumference is evenly fired, and the process of stirring of hot pepper is that it realizes at the rotation in-process, can not destroy the hot pepper structure because of external force stirring, can play the effect of inside lock water, avoid the hot pepper to influence the taste because of moisture content is low excessively.
The rotation of the burning roller 12 can drive the driving gear 14 which is coaxially and fixedly connected with the burning roller to rotate, the driving gear 14 drives the transmission gear 15 which is meshed with the driving gear 14 to rotate, the transmission gear 15 can drive the pressing gear 16 and the connecting column 18 which is fixed at the eccentric position of the pressing gear 16 to rotate, the longitudinal height of the connecting column 18 can move up and down in the rotating process, and then the driving rod 19 drives the burning roller to reciprocate up and down along the tunnel shell 1. After the rolling and firing are finished, the surfaces of the peppers are heated and softened, so that the peppers are integrally in a sheet-like structure. The cayenne pepper in the form of a chip is continuously transferred to the right by the burning conveyor 4, and when the cayenne pepper is transferred to the lower side of the burning block 13, the burning block 13 moves downward to apply a downward pressure to the chip cayenne pepper, and the heating plate 5 at the bottom of the burning block 13 cooperates with the heating plate 5 at the bottom of the burning conveyor 4 to perform secondary pressing burning on the cayenne pepper. The fired hot pepper is the hot pepper, and the hot pepper moves to the discharge end under the drive of the firing conveyor belt 4 and falls into the collection container 20 to realize uniform collection.
S4: chopping and seasoning, namely chopping and mixing the hot pepper, adding auxiliary materials, spraying hot oil and stirring, wherein the mass fractions of the hot pepper and the raw auxiliary materials are 40-45 parts of the hot pepper, 2-3 parts of edible salt, 2-3 parts of monosodium glutamate, 1-2 parts of chicken essence, 0.6-1.2 parts of spice powder and 45-50 parts of vegetable oil.
The embodiment solves the problems of long time consumption and serious water and nutrient loss of the peppers in the process of preparing the pepper seasonings in the technology.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (7)
1. The method for preparing the flavoring with the hot pepper flavor is characterized by comprising the following steps of:
s1: pretreating a fresh pepper raw material;
s2: the method comprises the following steps of (1) homogenizing and stacking, namely stacking the pretreated fresh peppers at the feed end of a tunnel type firing device, wherein a firing conveyor belt is arranged in the tunnel type firing device, and the length direction of the fresh peppers is vertical to the conveying direction of the firing conveyor belt during stacking;
s3: firing, namely firing the stacked fresh peppers by adopting a rolling firing and downward pressing firing method, wherein the rotation direction of a firing roller in the rolling firing is the same as the conveying direction of a firing conveyor belt, and a speed difference exists between the firing roller and the firing conveyor belt, so that the fired peppers are obtained after firing;
s4: chopping and seasoning, chopping and mixing the hot pepper, adding auxiliary materials, spraying hot oil and stirring.
2. The method for preparing hot pepper flavor seasoning according to claim 1, wherein the method comprises the following steps: in S1, the pretreatment of the fresh peppers comprises impurity removal of the fresh pepper raw material and pepper selection.
3. The method for preparing hot pepper flavor seasoning according to claim 2, wherein the method comprises the following steps: in S2, a heating unit is disposed below the firing conveyor, and a plurality of firing holes are disposed on the firing conveyor.
4. The method for preparing hot pepper flavor seasoning according to claim 3, wherein the method comprises the following steps: in S3, the firing temperature is 140-160 ℃, and the firing time is 7-10 min.
5. The method for preparing hot pepper flavor seasoning according to claim 4, wherein the method comprises the following steps: in S3, heating devices are provided on both the outer wall of the firing roll and the lower press firing structure.
6. The method for preparing hot pepper flavor seasoning according to claim 5, wherein the method comprises the following steps: the discharge end of the firing conveyor belt is provided with a collecting container which is positioned outside the tunnel type firing device.
7. The method for preparing hot pepper flavor seasoning according to claim 6, wherein the method comprises the following steps: in S4, the mass fractions of the hot pepper and the raw and auxiliary materials are 40-45 parts of hot pepper, 2-3 parts of edible salt, 2-3 parts of monosodium glutamate, 1-2 parts of chicken essence, 0.6-1.2 parts of spice powder and 45-50 parts of vegetable oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011544937.7A CN112674315A (en) | 2020-12-23 | 2020-12-23 | Method for preparing flavoring with hot pepper flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011544937.7A CN112674315A (en) | 2020-12-23 | 2020-12-23 | Method for preparing flavoring with hot pepper flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112674315A true CN112674315A (en) | 2021-04-20 |
Family
ID=75451448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011544937.7A Pending CN112674315A (en) | 2020-12-23 | 2020-12-23 | Method for preparing flavoring with hot pepper flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112674315A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114699979A (en) * | 2022-04-09 | 2022-07-05 | 安徽竞赛食品有限公司 | Automatic production system for pepper sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367661A (en) * | 1999-08-04 | 2002-09-04 | 夫莱马斯特公司 | High speed variable size toaster |
| CN105310022A (en) * | 2015-09-11 | 2016-02-10 | 浙江海洋学院 | Baked plecoglossus altivelis processing device and method |
-
2020
- 2020-12-23 CN CN202011544937.7A patent/CN112674315A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1367661A (en) * | 1999-08-04 | 2002-09-04 | 夫莱马斯特公司 | High speed variable size toaster |
| CN105310022A (en) * | 2015-09-11 | 2016-02-10 | 浙江海洋学院 | Baked plecoglossus altivelis processing device and method |
Non-Patent Citations (1)
| Title |
|---|
| 叶菇凉有话说: "厨师长，16道酒店特色菜，做法配方全在这，下酒又下饭，开店必备", 《HTTPS://WWW.163.COM/DY/ARTICLE/FE5C0NO80514NH3Q.HTML》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114699979A (en) * | 2022-04-09 | 2022-07-05 | 安徽竞赛食品有限公司 | Automatic production system for pepper sauce |
| CN114699979B (en) * | 2022-04-09 | 2022-12-27 | 安徽竞赛食品有限公司 | Automatic production system for pepper sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3829593A (en) | Continuous preparation of pastry | |
| KR101987765B1 (en) | Apparatus for fry laver | |
| CN113731601A (en) | Efficient preparation device and use method of chicken powder for feed | |
| CN112674315A (en) | Method for preparing flavoring with hot pepper flavor | |
| CN101156700B (en) | Powder slice assembly line and production technology | |
| CN208490775U (en) | A kind of mushroom powder extrusion process equipment | |
| CN111713563A (en) | Dried bean curd blank pressing equipment and pressing method for bean product processing | |
| CN213587394U (en) | Natural gas peanut roaster capable of roasting uniformly | |
| US3033099A (en) | Toaster for buttered buns | |
| CN112815693A (en) | Can convertible food processing drying device | |
| CN206899336U (en) | Sausage Machine for cutting pattern | |
| CN219291306U (en) | Steamed stuffed bun manufacturing equipment | |
| CN112273631A (en) | Preparation method of novel spicy seasoning for table | |
| CN214962455U (en) | Multi-station instant sea sedge rolling device | |
| CN114982990B (en) | Leisure instant mushroom vegetarian meat product processing equipment and processing method | |
| CN110419677A (en) | A kind of millet aging machine | |
| CN220243599U (en) | Automatic nut parch equipment for packing | |
| CN114982984B (en) | Plant raw material processing device and processing technology for processing brilliant-burn seasoning | |
| KR101741709B1 (en) | Apparatus for manufacturing pine nut laver and pine nut laver produced by the apparatus | |
| CN219934449U (en) | Raw material drying device for flour processing | |
| CN213096025U (en) | Continuous production device for processing and roasting nuts | |
| EP1113920B1 (en) | Improvements in or relating to apparatus and methods for producing food products | |
| CN212902385U (en) | A primary drying equipment for softgel preparation | |
| KR101567962B1 (en) | Automatic laver snack manufacturing machine | |
| CN220831692U (en) | Rattan pepper flavor meat mixes and baking equipment |
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: 20210420 |
|
| RJ01 | Rejection of invention patent application after publication |