CN106418409A - Seed expanded chili condiment - Google Patents
Seed expanded chili condiment Download PDFInfo
- Publication number
- CN106418409A CN106418409A CN201610152013.XA CN201610152013A CN106418409A CN 106418409 A CN106418409 A CN 106418409A CN 201610152013 A CN201610152013 A CN 201610152013A CN 106418409 A CN106418409 A CN 106418409A
- Authority
- CN
- China
- Prior art keywords
- seed
- standby
- pepper
- flavouring
- product
- 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 abstract description 15
- 235000013409 condiments Nutrition 0.000 title abstract 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 15
- 240000006677 Vicia faba Species 0.000 claims abstract description 15
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 15
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 50
- 239000006002 Pepper Substances 0.000 claims description 36
- 241000722363 Piper Species 0.000 claims description 36
- 235000016761 Piper aduncum Nutrition 0.000 claims description 36
- 235000017804 Piper guineense Nutrition 0.000 claims description 36
- 235000008184 Piper nigrum Nutrition 0.000 claims description 36
- 230000001007 puffing effect Effects 0.000 claims description 35
- 210000002615 epidermis Anatomy 0.000 claims description 17
- 240000008574 Capsicum frutescens Species 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 14
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 241000949456 Zanthoxylum Species 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 241000234314 Zingiber Species 0.000 claims 7
- 239000003921 oil Substances 0.000 claims 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 238000002372 labelling Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013613 poultry product Nutrition 0.000 abstract description 3
- 244000144972 livestock Species 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 230000029087 digestion Effects 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 description 22
- 244000273928 Zingiber officinale Species 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000002639 sodium chloride 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
- Seasonings (AREA)
Abstract
Belonging to the field of food, the invention provides a seed expanded chili condiment. Expanded chili seeds have the characteristics crispness and softness, thus solving the problem that the undesirable mouthfeel of seed-containing chili condiments affects the taste. The condiment is mainly composed of: expanded chili seeds, broken skin, edible oil, fermented soya beans, broad bean paste, livestock and poultry products, and agricultural products processed slices, silks, dices and grains. In addition to expanding and seasoning chili seeds, the others are cured and seasoned respectively with edible oil, and according to market requirements, expanded chili seeds and broken skin are adopted as the main materials and mixed in different proportions for seasoning production, and fermented soya beans, broad bean paste, livestock and poultry products, and agricultural products processed slices, silks, dices and grains can be supplemented to produce an oily chili product; expanded chili seeds and broken skin are adopted as the main materials and mixed in different proportions for seasoning production of dry chili product; the product is eligibly sterilized and then packaged into the seed expanded chili condiment. The invention provides the seed expanded chili condiment with the characteristics of expanded seeds, crispness and softness, good taste, unique flavor, and easy digestion.
Description
First, technical field：The invention belongs to the chili seasoning in field of food, it relates to a kind of new seed puffing pepper seasoning
In process of production, chilli seed needs completely expanded production method to product.
2nd, background technology：Chili seasoning is familiar to facilitate seasoning matter, and it can increase appetite；Some places are not eaten without peppery,
Often meal must have, edible wide, but is all the product of constant seed containing capsicum in thousand.Because of product seed containing capsicum, so mouthfeel
Bad and affect taste.
3rd, content of the invention：
Solve the technical problem that：Capsicum seed is completely expanded is the essence of seed puffing pepper flavouring novelty that this patent is developed
Feature.Form the chilli seed puff of distinctive crisp fragrant feature soft, easy to digest, capsicum epidermis with chilli seed through expanding processing broken
The piece of shape thing and edible oil, fermented soya bean, thick broad-bean sauce, animal products and processing of farm products, silk, fourth, grain, be seed puffing pepper flavouring
Main Ingredients and Appearance composition.Except chilli seed through expanded burst into shot-like particle screen again be processed as seed or seed end and seasoning in addition to；Other
First put into ginger garlic successively with edible oil and blast fragrance, then cure seasoning capsicum epidermis broken object, fermented soya bean, thick broad-bean sauce, poultry respectively
The piece of poultry product and processing of farm products, silk, fourth, grain；And according to the market demand, seasoning produces with the seed of chilli seed puff or end
Mix with the different proportion based on oiliness capsicum epidermis broken object, or join cure the thick broad-bean sauce of seasoning, fermented soya bean, animal products with
The piece of processing of farm products, silk, fourth, the oiliness seed puffing pepper flavouring of grain；Seasoning produces with the seed of chilli seed puff or end
The oiliness seed mixing with the different proportion of the fermented soya bean curing seasoning, thick broad-bean sauce with the different proportion based on oiliness epidermis broken object
Puffing pepper chafing dish bottom flavorings flavouring；Seasoning produces with based on the seed of chilli seed puff or end and dryness capsicum epidermis broken object
Different proportion mixing dryness seed puffing pepper flavouring.The seed puffing pepper flavouring that this patent is developed, due to chilli seed
Form distinctive crisp fragrant characteristic soft, digestible through expanded, so in good taste, the taste of the seed puffing pepper flavouring producing
Good, easy to digest, Edible qualified promotes, unique flavor；Solve in chilli flavored product the shadow because the mouthfeel of solids containing chilli seed is bad
Ring the defect of taste.Provide chilli seed for market and be fully puffed to feature, the crisp fragrant soft seed puffing pepper flavouring for feature.
4th, the mainly comprising of seed puffing pepper flavouring：Except chilli seed puff, epidermis broken object and edible oil, beans
Outside fermented soya beans, salted or other wise, thick broad-bean sauce, salt, monosodium glutamate, ginger garlic, zanthoxylum powder etc., also can be equipped with the piece of animal products and processing of farm products, silk, fourth, grain.
5th, the concrete technical scheme using and preparation method：
1st, capsicum process：The capsicum got ready is gone to cleaning through manually selected, toast or dry qualified after, pulverize processing and simultaneously separate
For chilli seed and epidermis broken object, dispense standby.
2nd, by the chilli seed got ready through expanded burst into shot-like particle after, again screening be processed as seed or seed end and seasoning, packing
Standby.
3rd, the animal products got ready and agricultural product clean it up are processed in blocks, silk, fourth, grain, dispense standby.
4th, get the fermentation product such as fermented soya bean, thick broad-bean sauce ready, dispense standby.
5th, the delicate flavour things such as salt, monosodium glutamate are got ready, the spice such as ginger garlic silk grain, zanthoxylum powder, dispense standby.
6th, dryness seed puffing pepper flavouring is made：First the baking got ready or dry qualified and process separate peppery
Green pepper epidermis broken object, the seasoning such as salt adding, monosodium glutamate, zanthoxylum powder, the seed of the chilli seed puff got ready with seasoning or end, according to city
Demand, seasoning produces and is with the different proportion blended product based on the seed of chilli seed puff or end and epidermis broken object
Dryness seed puffing pepper flavouring；Product is sterilized and after passed examination, packaging warehouse-in.
7th, oiliness seed puffing pepper flavouring is made：First with edible oil, the ginger garlic got ready is blasted fragrance, then ripe respectively
The piece of change capsicum epidermis broken object, thick broad-bean sauce, fermented soya bean, animal products and processing of farm products, silk, fourth, grain, and salt adding, monosodium glutamate, flower
The seasonings such as green pepper powder, the seed of the chilli seed puff got ready with seasoning or end, according to the market demand, seasoning produces swollen with chilli seed
Different proportion blended product based on the seed of compound or end and epidermis broken object, or join cure the thick broad-bean sauce of seasoning, fermented soya bean,
The piece of animal products and processing of farm products, silk, fourth, the product of grain are oiliness seed puffing pepper flavouring, and product is sterilized simultaneously
After passed examination, packaging warehouse-in.
8th, oiliness seed puffing pepper chafing dish bottom flavorings flavouring is made：First with edible oil, the ginger garlic got ready is blasted fragrance, so
Rear cure respectively capsicum epidermis broken object, fermented soya bean, thick broad-bean sauce, and the seasoning such as salt adding, monosodium glutamate, zanthoxylum powder, get ready with seasoning
The seed of chilli seed puff or end, according to the market demand, seasoning produces with the seed of chilli seed puff or end and epidermis broken object
Based on different proportion, with the different proportion blended product of fermented soya bean, thick broad-bean sauce be oiliness seed puffing pepper chafing dish bottom flavorings adjust
Taste product, product is sterilized and after passed examination, packaging warehouse-in.
Effective effect：Owing to chilli seed defines feature crisp, fragrant, soft, digestible specific to dilated food through expanded.
So the unique flavor of seed puffing pepper flavouring producing, in good taste, taste is good, solve in chilli flavored product because of containing peppery
The defect that green pepper seed solids mouthfeel is bad and affects taste, and improve Edible qualified and the utilization rate of product.Provide peppery for market
Green pepper seed be fully puffed to feature, crisp fragrant soft for feature, in good taste, unique flavor, digestible seed puffing pepper flavouring.This product
Product have great essential distinction with chili seasoning containing seed at mouthfeel, taste in terms of local flavor.
Claims (23)
1. seed puffing pepper flavouring：It includes dryness seed puffing pepper flavouring and oiliness seed puffing pepper flavouring；Oiliness
Seed puffing pepper flavouring also includes chafing dish bottom flavorings.
2. dryness seed puffing pepper flavouring mainly comprises：The seed of chilli seed puff or end, capsicum epidermis broken object, salt, taste
The spices such as essence and zanthoxylum powder.
3. the mainly comprising of oiliness seed puffing pepper flavouring：In addition to described in claim 2, edible oil also to be increased, thick broad-bean sauce,
The spices such as the piece of fermented soya bean, animal products and processing of farm products, silk, fourth, grain and ginger garlic.
4. the mainly comprising of oiliness seed puffing pepper chafing dish bottom flavorings flavouring：In addition to described in claim 2, also to increase edible
The spices such as oil, fermented soya bean, thick broad-bean sauce and ginger garlic.
5. the raw material of the seed puffing pepper flavouring as described in claim the 2nd, the 3rd, 4 prepares and Treatment technique for processing is as follows：Standby
Good capsicum through manually selected go clean, toast or dry qualified after, pulverize processing and be simultaneously separated into chilli seed and the broken shape of epidermis
Thing, dispenses standby.
6. the animal products got ready, agricultural product are arranged and clean and process in blocks, silk, fourth, grain respectively, dispense standby.
7. get the fermentation product such as fermented soya bean, thick broad-bean sauce ready, dispense standby.
8., spices such as the ginger got ready, garlics, clean and be cut into silk, grain, dispense standby.
9., the pepper grain got ready, clean it up is dried aft-loaded airfoil and is become zanthoxylum powder, installs standby.
10. get the delicate flavour things such as salt edible, oily, monosodium glutamate ready, dispense standby.
The concrete production technology of the 11. making seed puffing pepper flavouring according to claim the 2nd, the 3rd, 4 and method are as follows：
By chilli seed standby described in claim 5 through expanded burst into shot-like particle after, screening again is processed as seed or seed end, and seasoning divides
Equipment is used.
12., by seasonings such as capsicum epidermis broken object standby described in claim 5, salt adding, monosodium glutamate, zanthoxylum powders, install standby.
After ginger garlic edible oil standby described in claim 8 is blasted fragrance by 13., again by standby peppery described in claim 5
Green pepper epidermis broken object puts into the seasoning such as curing salt adding, monosodium glutamate, zanthoxylum powder in oil, installs standby.
14. by standby described in claim 6, first with edible oil, ginger garlic standby described in claim 8 is blasted fragrance successively,
Then the piece of standby animal products described in claim 6 and agricultural product, silk, fourth, grain, and salt adding, monosodium glutamate, Chinese prickly ash are cured respectively
The seasonings such as powder, dispense standby.
After ginger garlic edible oil standby described in claim 8 is blasted fragrance by 15., again by beans standby described in claim 7
The seasoning such as curing salt adding, monosodium glutamate, zanthoxylum powder in oil put into by fermented soya beans, salted or other wise, installs standby.
After ginger garlic edible oil standby described in claim 8 is blasted fragrance by 16., again by beans standby described in claim 7
The seasoning such as curing salt adding, monosodium glutamate, zanthoxylum powder in oil put into by lobe sauce, installs standby.
17. goods that claim is the 11st, standby described in 12, according to the market demand, are mixed simultaneously respectively in different ratios
The product that seasoning produces, is dryness seed puffing pepper flavouring.
18. by claim the 11st, 13 or the 11st, the 13rd, standby described in 16 goods, according to the market demand, in different ratios respectively
Mix the product that simultaneously seasoning produces, be oiliness seed puffing pepper flavouring.
19., by goods the 11st, the 13rd, the 14th, standby described in 16 for claim, according to the market demand, are mixed in different ratios respectively
The product that uniformly simultaneously seasoning produces, is the oiliness seed puffing pepper of the piece containing animal products and processing of farm products, silk, fourth, grain
Flavouring.
20., by goods the 11st, the 13rd, standby described in 15 for claim, according to the market demand, are mixed in different ratios respectively
And the product that seasoning produces, it is the oiliness seed puffing pepper flavouring of fermented soya bean taste type.
21., by goods the 11st, the 13rd, the 14th, standby described in 15 for claim, according to the market demand, are mixed in different ratios respectively
The product that uniformly simultaneously seasoning produces, is the oiliness of the fermented soya bean taste type of the piece containing animal products and processing of farm products, silk, fourth, grain
Seed puffing pepper flavouring.
22., by goods the 11st, the 13rd, the 15th, standby described in 16 for claim, according to the market demand, are mixed in different ratios respectively
The product that uniformly simultaneously seasoning produces, is oiliness seed puffing pepper chafing dish bottom flavorings flavouring.
The 23. seed puffing pepper yarn row flavouring according to foregoing Claims the 17th, the 18th, the 19th, the 20th, the 21st, 22, product is sterilized
And after passed examination, enter finished product, sealing, labeling, stamp, vanning warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610152013.XA CN106418409A (en) | 2016-03-17 | 2016-03-17 | Seed expanded chili condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610152013.XA CN106418409A (en) | 2016-03-17 | 2016-03-17 | Seed expanded chili condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418409A true CN106418409A (en) | 2017-02-22 |
Family
ID=58183180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610152013.XA Pending CN106418409A (en) | 2016-03-17 | 2016-03-17 | Seed expanded chili condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418409A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618033A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Spicy jujube is gone with rice or bread pickles and production method |
| CN111528422A (en) * | 2020-05-08 | 2020-08-14 | 鸡泽县湘君府味业有限责任公司 | Crisp puffing technology and processing equipment for chilli seeds |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040699A (en) * | 2007-04-19 | 2007-09-26 | 尚伦文 | Capsicum seed powder condiment |
| CN101530189B (en) * | 2009-04-24 | 2012-01-11 | 田雨军 | Method for manufacturing flavor chili seeds |
-
2016
- 2016-03-17 CN CN201610152013.XA patent/CN106418409A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040699A (en) * | 2007-04-19 | 2007-09-26 | 尚伦文 | Capsicum seed powder condiment |
| CN101530189B (en) * | 2009-04-24 | 2012-01-11 | 田雨军 | Method for manufacturing flavor chili seeds |
Non-Patent Citations (1)
| Title |
|---|
| 陈野、刘会平: "《食品工艺学》", 31 March 2014, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618033A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Spicy jujube is gone with rice or bread pickles and production method |
| CN111528422A (en) * | 2020-05-08 | 2020-08-14 | 鸡泽县湘君府味业有限责任公司 | Crisp puffing technology and processing equipment for chilli seeds |
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| C06 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20170222 |