CN105124503B - A kind of barbecue paprika and preparation method thereof - Google Patents
A kind of barbecue paprika and preparation method thereof Download PDFInfo
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- CN105124503B CN105124503B CN201510419884.9A CN201510419884A CN105124503B CN 105124503 B CN105124503 B CN 105124503B CN 201510419884 A CN201510419884 A CN 201510419884A CN 105124503 B CN105124503 B CN 105124503B
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 74
- 239000001511 capsicum annuum Substances 0.000 title claims abstract description 73
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000008384 Capsicum annuum var. annuum Species 0.000 title description 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 73
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 47
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 27
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 26
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 26
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 26
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 26
- 235000020232 peanut Nutrition 0.000 claims abstract description 26
- 239000010499 rapseed oil Substances 0.000 claims abstract description 22
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 20
- 239000008159 sesame oil Substances 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000012149 noodles Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 230000035800 maturation Effects 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 40
- 239000001390 capsicum minimum Substances 0.000 claims description 40
- 244000068988 Glycine max Species 0.000 claims description 32
- 241000207961 Sesamum Species 0.000 claims description 30
- 238000012545 processing Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 15
- 239000011812 mixed powder Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000011282 treatment Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 7
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 7
- 239000000779 smoke Substances 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 claims 6
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 230000001228 trophic effect Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 238000013461 design Methods 0.000 abstract description 2
- 239000003866 digestant Substances 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 34
- 239000002994 raw material Substances 0.000 description 9
- 241000246354 Satureja Species 0.000 description 6
- 239000000571 coke Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000010734 process oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to barbecue flavoring technical fields, especially a kind of barbecue paprika and preparation method thereof, rational proportion design is carried out by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed, sesame oil, rape oil, so that the taste good of barbecue paprika prepared, fragrance is unique, and the color, smell and taste of paprika reach various, simultaneously, its reasonable nutritional arrangment has effects that promote appetite, digestant；And with reference to fermentation process after in preparation process, part material is mixed, then treat maturation process after fermentation, so that the mouthfeel of the paprika prepared is improved, trophic structure is enriched, and improves the health-care efficacy of paprika.
Description
Technical field
The present invention relates to barbecue flavoring technical field, especially a kind of barbecue paprika and preparation method thereof.
Background technology
With the continuous improvement of people's living standards, one of recreation is had become for the barbecue in life
Point, and during barbecue of eating food, people often add different paprika or seasoning according to different tastes, with
Achieve the purpose that improve the mouthfeel roasted.
In the prior art, it is the peppery of grind into powder after directly being stir-fried using capsicum with most of paprika for barbecue
Green pepper face, and then lead to that the mouthfeel of paprika is single, and trophic structure is single, and then influence the mouthfeel of food barbecue；Then, there is research
Person has made a large amount of research to barbecue paprika or food food usually with paprika, each by being added in into paprika
The raw material of kind various kinds, and then achieve the purpose that improve the nutrition in paprika and mouthfeel, and then a variety of more to provide in the market
The paprika of sample.
But nevertheless, above-mentioned paprika is still difficult to meet people's quality of life and constantly improve, nutritional need is not
The requirement of disconnected variation, meanwhile, in the process of paprika, not only raw material proportioning, can be right on material composition composition
The mouthfeel of paprika, the trophic structure of paprika impact, moreover, when state of each raw material in mixed process, mixing
Environmental condition and mixed treatment process, can be final to paprika trophic structure composition and mouthfeel cause shadow
It rings.
For this purpose, this researcher combines paprika production technology of the prior art, and long-term practical experience is combined, to burning
It is roasting to have made research, Jin Erwei with raw material composition, raw material proportioning and the raw material hybird environment and subsequent treatment process of paprika
Barbecue paprika field provides a kind of new approaches.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of barbecue paprika and its preparation
Method.
It is achieved particular by following technical scheme：
A kind of barbecue paprika, material composition are 90-110 parts of capsicum, 39-41 parts of soya bean, chickens' extract 19- in parts by weight
21 parts, 3.5-4.5 parts of rape oil, 9-11 parts of sesame, 4.8-5.3 parts of fennel, 4.8-5.2 parts of Chinese prickly ash, 17-20 parts of salt, shelled peanut
14-17 parts, 38-41 parts of monosodium glutamate, 4.7-5.3 parts of rice seed, 0.9-1.3 parts of sesame oil.
The material composition is 100 parts of capsicum, 40 parts of soya bean, 20 parts of chickens' extract, 4 parts of rape oil, sesame 10 in parts by weight
Part, 5 parts of fennel, 5 parts of Chinese prickly ash, 19 parts of salt, 15 parts of shelled peanut, 5 parts of 40 part, meter seed of monosodium glutamate, 1 part of sesame oil.
The shelled peanut, granularity are 50-70 mesh.
The capsicum is chilli powder.
The soya bean is soya bean powder.
The preparation method of above-mentioned barbecue paprika is to carry out mixing to be placed in boiler frying according to proportioning by raw material
System processing, and in the feed, rape oil is added thereto in frying process, and sesame oil is added after the completion of frying.
The preparation method of above-mentioned barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 31-33 DEG C, and it is 60-70% to control the humidity of environment, fermentation process is after 3-7 days,
Place it in blender again, use mixing speed as 50-150r/min stir process 30-40min, then stood place it is ripe
Change is handled, and after the pending time reaches 10-15min, then is placed it in baking box, is handled controlled at 25-30 DEG C of baking
10-20min, then place it in grinder and be ground to 60-85 mesh, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 70-90 DEG C of heating treatment to oil after smoke, then is carried out
Cooling processing to temperature is 40-50 DEG C, then step 3) mixed-powder is poured into wherein frying processing, and treating that frying is handled to capsicum is in
Reveal sallow, and after the time reaches 5-7min, taken the dish out of the pot, and it is 20-25 DEG C to place it in temperature, control ambient humidity is
15-20% places 5-10min, then sesame oil is added thereto, and use mixing speed as 100-200r/min stir process 10-
20min, then place it in baking box and be baked to moisture as 0.7-1.1%, you can obtain barbecue paprika.
The sesame is sesame washing.
It is toasted in the baking box, the temperature of baking is 55-75 DEG C.
The soya bean frying, the temperature during frying are 60-70 DEG C.
The present invention after can also capsicum directly being carried out frying processing, then is ground into after face in preparation process,
The raw materials such as soya bean, sesame, Chinese prickly ash, shelled peanut, rape oil, sesame oil are added in thereto again to be added in paprika, then place it in pot
Continue frying in stove to grind.
The rice seed that the present invention uses is fried to the grain of rice after fragrance emission comes out to be placed in boiler using rice.
Compared with existing technical literature, technique effect of the invention is embodied in：
Pass through paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed, sesame oil, rape oil
Rational proportion design is carried out, so that the taste good of barbecue paprika prepared, fragrance is unique, and the color of paprika
Fragrance reaches various, meanwhile, reasonable nutritional arrangment has effects that promote appetite, digestant；And with reference to preparation process
In, fermentation process after part material is mixed, then treat maturation process after fermentation, so that the paprika prepared
Mouthfeel improved, trophic structure is enriched, and improves the health-care efficacy of paprika.
The present invention is handled, so that the quality of rape oil is obtained especially during frying by the heating cooling of rape oil
To improvement, then control under certain temperature environment, add in mixed cloth into Hot dishes oil, then by its frying after, then will
Sesame oil is added wherein, so that the mouthfeel of paprika has obtained further improvement.
The present invention is especially incorporated under the different environment of granularity, it will and the mouthfeel state for leading to paprika is different, with
And variable grain, when spending, the fusion degree between a material composition is different, by paprika and each material composition mixing with
Preceding granularity is limited, so that in mixing so that the mixing between raw material is more harmonious and appropriate, Jin Erti
It is high using the paprika food barbecue when mouthfeel and enrich its nutritive value.
Specific embodiment
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of barbecue paprika, material composition is by weight capsicum 90kg, soya bean 39kg, chickens' extract 19kg, rape oil
3.5kg, sesame 9kg, fennel 4.8kg, Chinese prickly ash 4.8kg, salt 17kg, shelled peanut 14kg, monosodium glutamate 38kg, rice seed 4.7kg, sesame oil
0.9kg。
The shelled peanut, granularity are 50 mesh.
The preparation method of the barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 31 DEG C, and it is 60% to control the humidity of environment, fermentation process is after 3 days, then is put
In blender, mixing speed is used as 50r/min stir process 30min, then is stood and places maturation process, when pending
Between reach 10min after, then place it in baking box, controlled at 25 DEG C of baking processing 10min, then place it in grinder
In be ground to 60 mesh, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 70 DEG C of heating treatments to oil after smoke, then cooled down
Processing to temperature is 40 DEG C, then step 3) mixed-powder is poured into wherein frying processing, treats that frying handles to capsicum to present and discharges of the coke
Huang, and after the time reaches 5min, taken the dish out of the pot, and it is 20 DEG C to place it in temperature, control ambient humidity is 15%, is placed
5min, then sesame oil is added thereto, and use mixing speed as 100r/min stir process 10min, then place it in baking box
In be baked to moisture as 0.7%, you can obtain barbecue paprika.
Embodiment 2
A kind of barbecue paprika, material composition is by weight capsicum 110kg, soya bean 41kg, chickens' extract 21kg, rape oil
4.5kg, sesame 11kg, fennel 5.3kg, Chinese prickly ash 5.2kg, salt 20kg, shelled peanut 17kg, monosodium glutamate 41kg, rice seed 5.3kg, perfume (or spice)
Oily 1.3kg.
The shelled peanut, granularity are 70 mesh.
The preparation method of the barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 33 DEG C, and it is 70% to control the humidity of environment, fermentation process is after 7 days, then is put
In blender, mixing speed is used as 150r/min stir process 40min, then is stood and place maturation process, it is pending
It after time reaches 15min, then places it in baking box, controlled at 30 DEG C of baking processing 20min, then places it in grinding
85 mesh are ground in machine, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 90 DEG C of heating treatments to oil after smoke, then cooled down
Processing to temperature is 50 DEG C, then step 3) mixed-powder is poured into wherein frying processing, treats that frying handles to capsicum to present and discharges of the coke
Huang, and after the time reaches 7min, taken the dish out of the pot, and it is 25 DEG C to place it in temperature, control ambient humidity is 20%, is placed
10min, then sesame oil is added thereto, and use mixing speed as 200r/min stir process 20min, then place it in baking box
In be baked to moisture as 1.1%, you can obtain barbecue paprika.
The sesame is sesame washing.
Embodiment 3
A kind of barbecue paprika, material composition is by weight capsicum 90kg, soya bean 39kg, chickens' extract 21kg, rape oil
4.5kg, sesame 9kg, fennel 4.8kg, Chinese prickly ash 4.8kg, salt 17kg, shelled peanut 14kg, monosodium glutamate 38kg, rice seed 4.7kg, sesame oil
1.3kg。
The shelled peanut, granularity are 60 mesh.
The preparation method of the barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 32 DEG C, and it is 65% to control the humidity of environment, fermentation process is after 5 days, then is put
In blender, mixing speed is used as 100r/min stir process 35min, then is stood and place maturation process, it is pending
It after time reaches 13min, then places it in baking box, controlled at 28 DEG C of baking processing 15min, then places it in grinding
77 mesh are ground in machine, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 80 DEG C of heating treatments to oil after smoke, then cooled down
Processing to temperature is 45 DEG C, then step 3) mixed-powder is poured into wherein frying processing, treats that frying handles to capsicum to present and discharges of the coke
Huang, and after the time reaches 6min, taken the dish out of the pot, and it is 23 DEG C to place it in temperature, control ambient humidity is 18%, is placed
8min, then sesame oil is added thereto, and use mixing speed as 150r/min stir process 15min, then place it in baking box
In be baked to moisture as 0.9%, you can obtain barbecue paprika.
The sesame is sesame washing.
It is toasted in the baking box, the temperature of baking is 55 DEG C.
The soya bean frying, the temperature during frying are 60 DEG C.
Embodiment 4
A kind of barbecue paprika, material composition is by weight capsicum 110kg, soya bean 39kg, chickens' extract 19kg, rape oil
3.5kg, sesame 9kg, fennel 5.2kg, Chinese prickly ash 4.9kg, salt 18kg, shelled peanut 16kg, monosodium glutamate 39kg, rice seed 4.9kg, sesame oil
1.2kg。
The shelled peanut, granularity are 55 mesh.
The preparation method of the barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 31 DEG C, and it is 67% to control the humidity of environment, fermentation process is after 6 days, then is put
In blender, mixing speed is used as 110r/min stir process 37min, then is stood and place maturation process, it is pending
It after time reaches 14min, then places it in baking box, controlled at 26 DEG C of baking processing 13min, then places it in grinding
68 mesh are ground in machine, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 75 DEG C of heating treatments to oil after smoke, then cooled down
Processing to temperature is 47 DEG C, then step 3) mixed-powder is poured into wherein frying processing, treats that frying handles to capsicum to present and discharges of the coke
Huang, and after the time reaches 6min, taken the dish out of the pot, and it is 24 DEG C to place it in temperature, control ambient humidity is 17%, is placed
9min, then sesame oil is added thereto, and use mixing speed as 190r/min stir process 19min, then place it in baking box
In be baked to moisture as 0.8%, you can obtain barbecue paprika.
The sesame is sesame washing.
It is toasted in the baking box, the temperature of baking is 75 DEG C.
The soya bean frying, the temperature during frying are 70 DEG C.
Embodiment 5
A kind of barbecue paprika, material composition is by weight capsicum 100kg, soya bean 40kg, chickens' extract 20kg, rape oil
4kg, sesame 10kg, fennel 5kg, Chinese prickly ash 5kg, salt 19kg, shelled peanut 15kg, monosodium glutamate 40kg, rice seed 5kg, sesame oil 1kg.
The shelled peanut, granularity are 65 mesh.
The preparation method of the barbecue paprika, includes the following steps：
(1) it after capsicum being cut into section, then places it in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then will
It is placed in grind into powder in grinder, obtains paprika；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, you can obtain
Soy noodle；
(3) by paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed according to proportioning
After being mixed, then temperature is placed it in as 33 DEG C, and it is 68% to control the humidity of environment, fermentation process is after 4 days, then is put
In blender, mixing speed is used as 90r/min stir process 33min, then is stood and places maturation process, when pending
Between reach 11min after, then place it in baking box, controlled at 27 DEG C of baking processing 15min, then place it in grinder
In be ground to 67 mesh, obtain mixed-powder；
(4) rape oil is placed in boiler, in using temperature as 80 DEG C of heating treatments to oil after smoke, then cooled down
Processing to temperature is 41 DEG C, then step 3) mixed-powder is poured into wherein frying processing, treats that frying handles to capsicum to present and discharges of the coke
Huang, and after the time reaches 7min, taken the dish out of the pot, and it is 24 DEG C to place it in temperature, control ambient humidity is 19%, is placed
8min, then sesame oil is added thereto, and use mixing speed as 110r/min stir process 12min, then place it in baking box
In be baked to moisture as 1%, you can obtain barbecue paprika.
The sesame is sesame washing.
It is toasted in the baking box, the temperature of baking is 65 DEG C.
The soya bean frying, the temperature during frying are 65 DEG C.
Herein it is important to point out that, above example be only limitted to be further described technical scheme of the present invention and
It explains, is not the further limitation to technical scheme of the present invention, those skilled in the art make non-on this basis
The improvement of prominent essential characteristics and non-significant progress belongs to the protection category of the present invention.
Claims (2)
1. a kind of barbecue paprika, which is characterized in that material composition in parts by weight for 90-110 parts of capsicum, 39-41 parts of soya bean,
19-21 parts of chickens' extract, 3.5-4.5 parts of rape oil, 9-11 parts of sesame, 4.8-5.3 parts of fennel, 4.8-5.2 parts of Chinese prickly ash, 17-20 parts of salt,
14-17 parts of shelled peanut, 38-41 parts of monosodium glutamate, 4.7-5.3 parts of rice seed, 0.9-1.3 parts of sesame oil；The shelled peanut, granularity are
50-70 mesh；
The preparation method of paprika is roasted, is included the following steps：
(1) it after capsicum being cut into section, is placed in baking machine and is baked to after capsicum has capsicum fragrance emissions to go out, then place it in grinding
Grind into powder in machine, obtains paprika；The temperature toasted in the baking machine is 55-75 DEG C；
(2) by soya bean frying is savory give out after, then place it in grinder and be ground into soya bean powder, that is, obtain soya bean
Face；Temperature during soya bean frying is 60-70 DEG C；
(3) paprika, soy noodle, chickens' extract, sesame, fennel, Chinese prickly ash, salt, shelled peanut, monosodium glutamate, rice seed are carried out according to proportioning
After mixing, temperature is placed in as 31-33 DEG C, and it was 60-70% fermentation process after 3-7 days to control the humidity of environment, was placed in blender
It is middle to use mixing speed as 50-150r/min stir process 30-40min, then stood and place maturation process, pending time
Reach 10-15min, be placed in baking box, controlled at 25-30 DEG C of baking processing 10-20min, then place it in grinder
In be ground to 60-85 mesh, obtain mixed-powder；The sesame is sesame washing；
(4) rape oil is placed in boiler, in using temperature as 70-90 DEG C of heating treatment to oil after smoke, carry out cooling handle to
Temperature be 40-50 DEG C, then by step 3) mixed-powder pour into wherein frying processing, treat frying handle to capsicum show it is sallow,
And the time reaches 5-7min and is taken the dish out of the pot, and it is 20-25 DEG C to place it in temperature, and control ambient humidity is 15-20%, is placed
5-10min, then sesame oil is added thereto, and use mixing speed as 100-200r/min stir process 10-20min, then by its
It is placed in baking box and is baked to moisture as 0.7-1.1%, that is, obtain barbecue paprika.
2. barbecue paprika as described in claim 1, which is characterized in that the material composition is capsicum in parts by weight
100 parts, 40 parts of soya bean, 20 parts of chickens' extract, 4 parts of rape oil, 10 parts of sesame, 5 parts of fennel, 5 parts of Chinese prickly ash, 19 parts of salt, 15 parts of shelled peanut,
5 parts of 40 part, meter seed of monosodium glutamate, 1 part of sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419884.9A CN105124503B (en) | 2015-07-17 | 2015-07-17 | A kind of barbecue paprika and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510419884.9A CN105124503B (en) | 2015-07-17 | 2015-07-17 | A kind of barbecue paprika and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105124503A CN105124503A (en) | 2015-12-09 |
| CN105124503B true CN105124503B (en) | 2018-07-10 |
Family
ID=54710382
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510419884.9A Expired - Fee Related CN105124503B (en) | 2015-07-17 | 2015-07-17 | A kind of barbecue paprika and preparation method thereof |
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| CN105707823A (en) * | 2016-02-01 | 2016-06-29 | 宁夏老何记食品有限公司 | Processing method of fragrant chili powder through stone roller |
| CN105942424A (en) * | 2016-05-03 | 2016-09-21 | 贵州辣得笑食品有限公司 | Preparation method of marinating fragrance flavored chili powder |
| CN106901306A (en) * | 2017-05-04 | 2017-06-30 | 翟丹云 | A kind of spiced salt powder for roasting with boiling beef and mutton |
| CN107535990A (en) * | 2017-09-30 | 2018-01-05 | 贵州省蚕业研究所 | Dry chilli powder and preparation method thereof drops in a kind of heat-clearing |
| CN107485005A (en) * | 2017-10-11 | 2017-12-19 | 青岛佳成食品有限公司 | A kind of preparation method of capsicum spices |
| CN109757697A (en) * | 2019-02-26 | 2019-05-17 | 遵义市农业科学研究院 | A kind of production method of paprika |
| 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 |
| CN113317476A (en) * | 2021-06-03 | 2021-08-31 | 韩积忠 | Barbecue seasoning and preparation method thereof |
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| CN1223088A (en) * | 1998-12-15 | 1999-07-21 | 罗国泽 | Oil made chilli powder |
| CN101627818A (en) * | 2008-07-18 | 2010-01-20 | 肖向前 | Method for preparing fragrant chilli powder |
| CN101715934A (en) * | 2009-11-30 | 2010-06-02 | 重庆天属农产品有限责任公司 | Charcoal-bamboo baked pepper powder and preparation method thereof |
| CN102578519A (en) * | 2011-01-10 | 2012-07-18 | 岳杰 | Spicy chili powder and preparation method thereof |
| CN102669624A (en) * | 2012-05-23 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Chili dipping liquid and manufacture method of chili dipping liquid |
| CN103704661A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Spicy powder seasoning |
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Patent Citations (6)
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|---|---|---|---|---|
| CN1223088A (en) * | 1998-12-15 | 1999-07-21 | 罗国泽 | Oil made chilli powder |
| CN101627818A (en) * | 2008-07-18 | 2010-01-20 | 肖向前 | Method for preparing fragrant chilli powder |
| CN101715934A (en) * | 2009-11-30 | 2010-06-02 | 重庆天属农产品有限责任公司 | Charcoal-bamboo baked pepper powder and preparation method thereof |
| CN102578519A (en) * | 2011-01-10 | 2012-07-18 | 岳杰 | Spicy chili powder and preparation method thereof |
| CN102669624A (en) * | 2012-05-23 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Chili dipping liquid and manufacture method of chili dipping liquid |
| CN103704661A (en) * | 2013-12-24 | 2014-04-09 | 宁夏宁杨清真食品有限公司 | Spicy powder seasoning |
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