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Method for preparing healthy oil capsicum

A technology of oily chili, health, applied in the field of preparation of healthy oily chili, to achieve the effect of increasing benefit, avoiding loss and destruction, and preventing browning

Inactive Publication Date: 2008-08-20
吴承霖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the defects of carcinogenic acrylamide produced in the high-temperature roasting, roasting or frying process in the existing chili oil preparation process, and to provide a method that does not affect the frying aroma of chili oil. Method for producing healthy oil chili products under the premise and low temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: 80 catties of glutinous rice cake chili, 100 catties of cooked rapeseed oil, and 1 catties of salt

[0018] Add cooked rapeseed oil, glutinous rice cake pepper and salt into the VF5I vacuum fryer, stir evenly, adjust the vacuum degree of the vacuum fryer to 0.06-0.07MPa, heat to about 70°C, cook for 50 minutes, and you will get healthy oil chili.

Embodiment 2

[0019] Example 2: 50 catties of glutinous rice cake chili, 10 kg of cooked diced pork, 10 catties of dried tofu, 10 catties of peanuts, 150 catties of cooked rapeseed oil, 2 catties of salt

[0020] Take glutinous rice cake chili, diced meat, dried tofu, peanuts, cooked rapeseed oil, and salt and place them in a VF5I vacuum fryer, stir evenly, adjust the vacuum degree of the vacuum fryer to 0.08-0.09MPa, and heat to 60 Cook at about ℃ for 70 minutes to get healthy chili oil.

Embodiment 3

[0021] Example 3, 50 catties of dried chili, 10 kg of tempeh, 10 catties of peanuts, 70 catties of cooked soybean oil, and 2 catties of salt

[0022] Take dried peppers and peanuts and grind them into a VF5I vacuum fryer, add tempeh, cooked rapeseed oil and salt, stir evenly, adjust the vacuum degree of the vacuum fryer to about 0.08MPa, heat to about 50°C, The cooking time is 20 minutes, and the healthy chili oil is obtained.

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PUM

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Abstract

The invention relates to a preparation method of healthy oil capsicum, which overcomes the drawback in the prior art that the acrylamide with carcinogenesis possibility is produced during the high temperature baking, the roasting or the frying craft. The prepared main materials and the ingredients are blended or respectively cooked by using vacuum low temperature equipment. The preparation method of the healthy oil capsicum has the advantages that: the conditions producing excessive heat because of the high temperature frying, internal heat, carcinogenesis substance acrylamide easily because of the high temperature frying are eliminated radically and the aim of low temperature frying, cancer prevention, no internal heat is achieved; the browning and oxidation of the capsicum can be effectively avoided by the application of the vacuum low temperature equipment, the loss and the damage of the nutritional ingredient are avoided and the natural color, flavor and the frying taste of conventional oil capsicum are retained.

Description

technical field [0001] The invention relates to a preparation method of oily pepper, in particular to a preparation method of healthy oily pepper fried in vacuum and low temperature. Background technique [0002] Capsicum is an important vegetable crop in my country and is widely cultivated all over the country. Capsicum is rich in vitamin C, capsaicin, carotene, carbohydrates, minerals and other nutrients, especially its Vc content ranks first among all kinds of vegetables. An important vegetable that is very popular in Chili can be eaten in a variety of ways: it can be fried, mixed, or raw. It can also be made into kimchi, pickled chili, etc., and it can also be processed into various chili powder and chili oil. It is a good material for people to eat and season. [0003] With the progress of economy and society, the improvement of people's life, the frequent and extensive activities of people and population movement, the geographical boundaries of pepper consumption in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23D9/04A23L27/10
Inventor 吴承霖
Owner 吴承霖
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