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Processing method of the sesame chili biscuits

A processing method and technology for chili crisps, which are applied in the processing field of chili products, can solve the problems of poor appearance, rough taste, not crispy enough, etc., and achieve the effects of better appearance, crisp and delicate taste, and smooth and beautiful outer surface.

Inactive Publication Date: 2009-10-28
叶成利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large amount of starch and flour, the taste is rough and not crisp enough, the unique aroma of pepper and sesame cannot be fully reflected
Moreover, there will be sesame paste on the outside of the chili segment, which makes its appearance unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method of sesame chili crisp, comprising the following steps:

[0014] (1) Cut the dried red pepper into 1.5-2.5cm long sections, remove the two ends and seeds of the pepper, and form a ring of dried red pepper;

[0015] (2) Soak 5000g of dried chili rings in clean water for 1 hour to make the chili tissue fully absorb water and swell, change the water and wash twice during the period, and then put it in a dehydrator to remove the water droplets on the surface of the soaked pepper and form swelling chili rings, spare;

[0016] (3) 10000g sesame seeds, 900g glutinous rice flour, 900g cornstarch and 400g salt are mixed uniformly to obtain a mixture, which is set aside;

[0017] (4) Put the soaked pepper map and the mixture into the drum container, roll for 5 minutes, fill the mixture into the pepper ring and fix it, then sieve the sesame seeds scattered outside to obtain the sesame pepper tube;

[0018] (5) Deep-fry the sesame chili tube with edible vegetab...

Embodiment 2

[0020] A processing method of sesame chili crisp, comprising the following steps:

[0021] (1) Cut the dried red pepper into 1.5-2.5cm long sections, remove the two ends and seeds of the pepper, and form a ring of dried red pepper;

[0022] (2) Soak 5000g of dried chili rings in clear water for 2 hours, change the water and wash them 3 times, then place them in a dehydrator and centrifuge to remove the water drops on the surface of the soaked pepper rings to form swollen red pepper rings for later use;

[0023] (3) 12000g sesame seeds, 1200g glutinous rice flour, 600g cornstarch and 500g salt are mixed uniformly to obtain a mixture, which is set aside;

[0024] (4) Put the soaked pepper rings and the mixture into the drum container, roll for 8 minutes, fill the mixture into the pepper rings and fix them, then sieve the sesame seeds scattered outside to obtain the sesame pepper tubes;

[0025] (5) Frying the sesame chili tube with edible vegetable oil until crispy to obtain th...

Embodiment 3

[0027] A processing method of sesame chili crisp, comprising the following steps:

[0028] (1) Cut the dried red pepper into 1.5-2.5cm long sections, remove the two ends and seeds of the pepper, and form a ring of dried red pepper;

[0029] (2) Soak 5000g of dried chili rings in water for 3 hours to make the chili tissue fully absorb water and swell, change the water and wash 3 times, and then put it in a dehydrator to remove the water drops on the surface of the soaked peppers to form swelling chili rings, spare;

[0030] (3) Mix 10000g sesame seeds, 800g glutinous rice flour, 1000g cornstarch and 300g salt to obtain a mixture, and set aside;

[0031] (4) Put the soaked pepper rings and the mixture into the drum container, roll for 8 minutes, fill the mixture into the pepper rings and fix them, then sieve the sesame seeds scattered outside to obtain the sesame pepper tubes;

[0032] (5) Fry the sesame chili tube with edible vegetable oil until eight or nine points crispy, d...

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PUM

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Abstract

The invention discloses a processing method of sesame chili biscuits, comprising: cutting the dry chili into segments of 1.5-2.5cm to form dry chili rings; soaking 50 dry chili rings in the fresh water for 1-3 hour, meanwhile water elutriation being performed for 2-3 times, then removing the beads on the surfaces of the chili rings by centrifugation in a dewaterer to form swelled chili rings for standby; uniformly mixing sesame kernels 100-120 part, glutinous rice powder 8-12 part, corn starch 6-10 part and salt 3-5 part to obtain the mixture for standby; rolling the swelled chili rings and the mixture in a cylinder container for 5-8 minute and filling the chili rings with the mixture and fixing the filled chili rings, then screening the sesames shattered outside to obtain sesame chili cylinders; frying the sesame chili cylinders in the edible vegetable oil until the sesame chili cylinders are crisp, finally obtaining the sesame chili biscuits. The sesame chili biscuits are hot and crisp and the taste is very gentle.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of chili products. Background technique [0002] The existing chili crisps are filled with sesame seeds and starches, filled in peppers, and fried to form a spicy and crispy product, which is very popular among people. Such as Chinese patent notification number CN1194619C, discloses a kind of " making method of chili crisp ", is that a large amount of starch, flour class powdery material and sesame are mixed into sesame paste and filled in the chili segment, fried crisp. Due to the large amount of starch and flour, the taste is rough and not crisp enough, and the unique aroma of pepper and sesame cannot be fully reflected. Moreover, there will also be sesame paste outside the pepper segment, which makes its appearance not good. Contents of the invention [0003] The object of the present invention is to overcome above-mentioned shortcoming and provide a kind of process...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/36A23L19/00A23L25/00
Inventor 叶成利
Owner 叶成利
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