CN1309315C - Natural chili seasoning and its prepn process - Google Patents
Natural chili seasoning and its prepn process Download PDFInfo
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- CN1309315C CN1309315C CNB2005100339755A CN200510033975A CN1309315C CN 1309315 C CN1309315 C CN 1309315C CN B2005100339755 A CNB2005100339755 A CN B2005100339755A CN 200510033975 A CN200510033975 A CN 200510033975A CN 1309315 C CN1309315 C CN 1309315C
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- capsicum
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- baking
- oil
- chili seasoning
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Abstract
The present invention discloses a natural chili seasoning which comprises raw materials according to the proportion by weight: 50 to 100 portions of chilis, 1.5 to 3 portions of food oil, 2 tot 5 potions of sesame grain and 5 to 20 portions of flavoring. The present invention also discloses a method for preparing the natural chili seasoning. The method comprises the following steps: chilis having a vivid color and plump granules are selected, cleaned and aired; the chilis are put into an electric drying apparatus to be baked, wherein the baking temperature is from 60 DEG C to 100 DEG C, and the baking time is from 1 hour to 5 hours according to the temperature; the color of the baked chilis is changed into golden yellow; when the baking time of the chilis is carried out half, the food oil is added; after the chilis and the food oil are uniformly stirred, the chilis is continuously baked; the baked chilis are put into an electronic crashing machine to be crashed, wherein the sesame grains, the food oil and the flavoring are added in the process of crashing the chilis; the crashed chilis, the sesame grains, the food oil and the flavoring are uniformly stirred to obtain the chili seasoning.
Description
Technical field
The present invention relates to a kind of flavouring and preparation method thereof, is a kind of natural chili seasoning and preparation method thereof specifically.
Background technology
Since ancient times, chili seasoning is exactly people's a traditional food, firmly gets masses and likes.But common on the market chilli products often contains materials such as antistaling agent, anticorrisive agent or stabilizing agent at present, can not reach real natural product.In traditional chili seasoning was made, the baking capsicum had two kinds of common methods up to now, and the first utilizes the sunlight of nature to shine system on the level land, and so efficient is too low and can not guarantee the quality of capsicum; Its two people are in order to increase work efficiency, and with naked light baking capsicum, this way can increase the pollution to environment again in container.And chili seasoning also has two kinds of methods commonly used in forming process, and a kind of is to adopt the most original artificial stone mill to come moulding, and this method efficient is low, cost is high; Another kind is that the pulverizer that generally adopts now carries out moulding, and this molding mode makes production efficiency be improved, and can reduce cost, but has not had the original fragrant of capsicum, and forms limitation, and size cannot choose at random.
Summary of the invention
An object of the present invention is to provide the natural chili seasoning of a kind of lovely luster, taste delicate fragrance.
Another object of the present invention provides a kind of production efficiency height, is beneficial to the preparation method that environmental protection can guarantee the natural chili seasoning of chili seasoning natural faint scent again.
First purpose of the present invention realizes by the following technical solutions: a kind of natural chili seasoning, it comprises capsicum, edible oil, sesame seed and perfume base, and described each raw material is by weight ratio: 50～100 parts in capsicum, 1.5～3 parts of edible oils, 2～5 parts of sesame seeds, 5～20 parts of spices;
Described spices be selected from fennel, anise, three how, in the cassia bark, agalloch eaglewood, cloves any, or their arbitrary composition.This arbitrary composition can be with any than allotment;
Baking capsicum to color becomes golden yellow back to be pulverized, and adds sesame seed, edible oil and spices simultaneously, stirs.
Described edible oil is selected from any in rapeseed oil, sesame oil, peanut oil, palm oil, the refined oil.
Another object of the present invention is achieved by the following technical solution: a kind of preparation method of natural chili seasoning, and it comprises following steps:
A, select capsicum bright and lustrous, full grains, clean, dry;
B, capsicum is placed on carries out baking in the electric baker, the baking temperature is 60 degrees centigrade～100 degrees centigrade, is 1 hour～5 hours, and baking capsicum color becomes golden yellow;
C, proceed to a half in the capsicum baking time and add part edible oil, baking is continued in the back that stirs;
The raw material of the edible oil of aforesaid capsicum particulate material and adding is by weight ratio: 50～100 parts in capsicum, 1～2 part of edible oil;
D, the capsicum that baking is good among the step c is placed on crusher for crushing;
E, in pulverizing the capsicum process, add sesame seed, residue edible oil, spices, stir get final product chili seasoning;
Wherein the raw material of capsicum particulate material and sesame seed, edible oil, spices is by weight ratio: 50～100 parts in capsicum, 0.5～1 part of edible oil, 2～5 parts of sesame seeds, 5～20 parts of spices.
In the baking capsicum particle process, between baking time and the baking temperature relation of interdependence being arranged among the method step b of the present invention, is 60 degrees centigrade as the baking temperature, and the baking time needs 5 hours; The baking temperature is 70 degrees centigrade, and the baking time needs 4 hours; The baking temperature is 80 degrees centigrade, and the baking time needs 3 hours; The baking temperature is 90 degrees centigrade, and the baking time needs 2 hours; The baking temperature is 100 degrees centigrade, and the baking time needs 1 hour.Baking becomes golden yellow to the capsicum color.
Natural chili seasoning of the present invention does not contain any antistaling agent, anticorrisive agent or stabilizing agent, not only bright in colour, taste delicate fragrance, and be of value to the healthy of people.Simultaneously preparation method's production efficiency height of this natural chili seasoning, can guarantee the natural faint scent of chili seasoning, can not cause the pollution of environment simultaneously again.
The specific embodiment
Embodiment 1
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
1.5 parts of 50 portions of peanut oil of capsicum
3 parts in 2 portions of fennels of sesame seed
Anistree 3 parts
The preparation method of this chili seasoning is as follows:
A, select capsicum bright and lustrous, full grains, clean, dry;
B, capsicum is placed on carries out baking in the electric baker, the baking temperature is 60 degrees centigrade, and 5 hours baking time, baking capsicum color becomes golden yellow;
C, proceed to a half in the capsicum baking time and add part peanut oil, baking is continued in the back that stirs;
The raw material of the peanut oil of aforesaid capsicum particulate material and adding is by weight ratio: 50 parts in capsicum, 1 part of peanut oil;
D, the capsicum that baking is good among the step c is placed on crusher for crushing;
E, in pulverizing the capsicum process, add sesame seed, residue edible oil, fennel, anise, stir get final product chili seasoning;
Wherein capsicum particulate material and sesame seed, edible oil, fennel, anistree raw material are by weight ratio: 50 parts in capsicum, 0.5 part of peanut oil, 2 parts of sesame seeds, 3 parts in fennel, 3 parts of anises.
The chili seasoning of moulding is dressed up finished product through vacuum packet.
Embodiment 2
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
1.5 parts of 50 portions of peanut oil of capsicum
2 parts in 2 portions of fennels of sesame seed
2 parts on anistree 2 parts of cassia barks
Embodiment 3
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
1.5 parts in 50 parts of sesame oil of capsicum
2 parts in 2 portions of fennels of sesame seed
Three 1 part of 5 portions of agalloch eaglewood how
1 part of cloves
Embodiment 4
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
2 parts of 70 portions of rapeseed oils of capsicum
5 parts on 3 parts of cassia barks of sesame seed
3 parts of 3 portions of cloves of agalloch eaglewood
The preparation method of this chili seasoning is as follows:
A, select capsicum bright and lustrous, full grains, clean, dry;
B, capsicum is placed on carries out baking in the electric baker, the baking temperature is 80 degrees centigrade, and 3 hours baking time, baking capsicum color becomes golden yellow;
C, proceed to a half in the capsicum baking time and add the part rapeseed oil, baking is continued in the back that stirs;
The raw material of the rapeseed oil of aforesaid capsicum particulate material and adding is by weight ratio: 70 parts in capsicum, 1.5 parts of rapeseed oils;
D, the capsicum that baking is good among the step c is placed on crusher for crushing;
E, in pulverizing the capsicum process, add sesame seed, residue rapeseed oil, agalloch eaglewood, cloves, stir get final product chili seasoning;
Wherein capsicum particulate material and sesame seed, edible oil, fennel, anistree raw material are by weight ratio: 70 parts in capsicum, 0.5 part of rapeseed oil, 3 parts of sesame seeds, 5 parts on cassia bark, 3 parts of agalloch eaglewood, 3 parts of cloves.
The chili seasoning of moulding is dressed up finished product through vacuum packet.
Embodiment 5
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
2.5 parts of 75 parts of refined oils of capsicum
How 10 parts of 3.5 part three of sesame seeds
Embodiment 6
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
2.5 parts of 80 portions of peanut oil of capsicum
3 parts in 4 portions of fennels of sesame seed
4 parts on anistree 3 parts of cassia barks
2 parts of 2 portions of cloves of agalloch eaglewood
Embodiment 7
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
3 parts in 100 parts of sesame oil of capsicum
6 parts in 5 portions of fennels of sesame seed
5 parts on anistree 6 parts of cassia barks
3 parts of agalloch eaglewood
Embodiment 8
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
3 parts of 100 parts of palm oils of capsicum
4 parts in 5 portions of fennels of sesame seed
4 parts on anistree 4 parts of cassia barks
3 parts of 3 portions of cloves of agalloch eaglewood
Embodiment 9
A kind of chili seasoning takes by weighing raw material by following weight portion proportioning:
3 parts of 100 parts of refined oils of capsicum
3 parts in 5 portions of fennels of sesame seed
Anistree 3 part three how 6 parts
2 parts of 4 portions of agalloch eaglewood of cassia bark
2 parts of cloves
The preparation method of this chili seasoning is as follows:
A, select capsicum bright and lustrous, full grains, clean, dry;
B, capsicum is placed on carries out baking in the electric baker, the baking temperature is 100 degrees centigrade, and 1 hour baking time, baking capsicum color becomes golden yellow;
C, proceed to a half in the capsicum baking time and add the part refined oil, baking is continued in the back that stirs;
The raw material of the refined oil of aforesaid capsicum particulate material and adding is by weight ratio: 100 parts in capsicum, 2 parts of refined oils;
D, the capsicum that baking is good among the step c is placed on crusher for crushing;
E, in pulverizing the capsicum process, add sesame seed, remaining refined oil, fennel, anise, three how, cassia bark, agalloch eaglewood, cloves, stir get final product chili seasoning;
Wherein capsicum particulate material and sesame seed, refined oil, fennel, anise, three are how, the raw material of cassia bark, agalloch eaglewood, cloves is by weight ratio: how 6 parts in 100 parts in capsicum, 1 part of refined oil, 5 parts of sesame seeds, 3 parts in fennel, anistree 3 parts, three, 4 parts on cassia bark, 2 parts of agalloch eaglewood, 2 parts of cloves.
The chili seasoning of moulding is dressed up finished product through vacuum packet.
Claims (5)
1, a kind of natural chili seasoning, it is characterized in that: it comprises capsicum, edible oil, sesame seed and perfume base, choose each raw material according to following weight parts: 50～100 parts in capsicum, 1.5～3 parts of edible oils, 2～5 parts of sesame seeds, 5～20 parts of spices, wherein spices be selected from fennel, anise, three how, in the cassia bark, agalloch eaglewood, cloves any, or their any combination; Baking capsicum to color becomes golden yellow back to be pulverized, and adds sesame seed, edible oil and spices simultaneously, stirs.
2, a kind of natural chili seasoning according to claim 1, it is characterized in that: described edible oil is selected from any in rapeseed oil, sesame oil, peanut oil, palm oil, the refined oil.
3, a kind of method for preparing the described natural chili seasoning of claim 1, it comprises following steps:
A, select capsicum bright and lustrous, full grains, clean, dry;
B, capsicum is placed on carries out baking in the electric baker, the baking temperature is 60 degrees centigrade～100 degrees centigrade, and the baking time is 1 hour～5 hours, and baking capsicum color becomes golden yellow;
C, proceed to a half in the capsicum baking time and add part edible oil, baking is continued in the back that stirs;
The edible oil raw material of aforesaid capsicum particulate material and adding is by weight ratio: 50～100 parts in capsicum, 1～2 part of edible oil;
D, the capsicum that baking is good among the step c is placed on crusher for crushing;
E, in pulverizing the capsicum process, add sesame seed, residue edible oil, spices, stir get final product chili seasoning;
Wherein the raw material of capsicum particulate material and sesame seed, edible oil, spices is by weight ratio: 50～100 parts in capsicum, 0.5～1 part of edible oil, 2～5 parts of sesame seeds, 5～20 parts of spices.
4, the preparation method of a kind of natural chili seasoning according to claim 3 is characterized in that: among the step b, and baking temperature 60 degree, 5 hours baking time; Or baking temperature 70 degree, 4 hours baking time; Or baking temperature 80 degree, 3 hours baking time; Or baking temperature 90 degree, 2 hours baking time; Or baking temperature 100 degree, 1 hour baking time.
5, the preparation method of a kind of natural chili seasoning according to claim 3 is characterized in that: this method also further comprises dresses up finished product with this chili seasoning through vacuum packet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100339755A CN1309315C (en) | 2005-04-06 | 2005-04-06 | Natural chili seasoning and its prepn process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100339755A CN1309315C (en) | 2005-04-06 | 2005-04-06 | Natural chili seasoning and its prepn process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672566A CN1672566A (en) | 2005-09-28 |
| CN1309315C true CN1309315C (en) | 2007-04-11 |
Family
ID=35045537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100339755A Expired - Fee Related CN1309315C (en) | 2005-04-06 | 2005-04-06 | Natural chili seasoning and its prepn process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1309315C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333151A (en) * | 2015-07-15 | 2017-01-18 | 高嵩 | Purely natural capsicum seasoning and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658286B (en) * | 2009-10-10 | 2012-03-07 | 贵州大学 | Method for producing hu chili seasoning powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093542A (en) * | 1994-03-04 | 1994-10-19 | 北京桂馨斋酱菜总厂 | Chili biscuits |
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN1435124A (en) * | 2002-05-14 | 2003-08-13 | 栾守林 | Chilli food |
-
2005
- 2005-04-06 CN CNB2005100339755A patent/CN1309315C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093542A (en) * | 1994-03-04 | 1994-10-19 | 北京桂馨斋酱菜总厂 | Chili biscuits |
| CN1435124A (en) * | 2002-05-14 | 2003-08-13 | 栾守林 | Chilli food |
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333151A (en) * | 2015-07-15 | 2017-01-18 | 高嵩 | Purely natural capsicum seasoning and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1672566A (en) | 2005-09-28 |
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| CF01 | Termination of patent right due to non-payment of annual fee |