Preparation method for short, scented and crispy chili
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A technology of short-flavored crispy peppers and sea peppers, which is applied in the field of preparation of short-flavored crispy peppers, can solve the problems of backward production technology, product quantity and quality that cannot meet the needs of the market, and achieve beautiful appearance, significant economic benefits, and charming aroma. Effect
Inactive Publication Date: 2012-12-05
CHONGQING YOUJUN FOOD
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The technology of crispy pepper products produced in the past is very confidential, and the production technology is also relatively backward. The quantity and quality of the products cannot meet the needs of the market. Preparation method for producing short sweet and crispy peppers
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[0017] A method for preparing short-flavored and crispy peppers, characterized in that its production process is as follows: dried sea peppers sorting, cutting into sections 1—soaking and cleaning 2—centrifugal dehydration 3—mechanical core material in sea peppers 4—oil Fried 5—seasoning 6—inspection 7—packing 8; core materials are mainly walnut kernels, sesame seeds, peanut kernels, sunflower kernels, and starch. The dry sea pepper sorting and sectioning 1 is to remove the two ends of the dried sea pepper and the core and seeds of the dried sea pepper, and cut the dried sea pepper into 10-25 mm long segments with machinery. The soaking and cleaning time of the dried sea pepper is 20-30 hours. The ratio of the core material in parts by weight is: 1-6 parts of walnut kernels, 30-50 parts of sesame seeds, 10-30 parts of peanut kernels, 5-20 parts of sunflower kernels and 20-30 parts of starch.
[0018] The core material in the sea pepper is filled with a centrifugal mixer. Dee...
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Abstract
The invention discloses a preparation method for short, scented and crispy chili, which is characterized in that the production process flow is: sorting and cutting dry chilies into segments, soaking and cleaning, centrifuging and dehydrating, adding core materials mechanically in the chilies, frying, seasoning, inspecting and packaging; and the core materials are mainly walnut kernel, seasame, peanut kernel, sunflower seed kernel, and starch. The steps of sorting and cutting chilies into segments mean to remove two ends, core and seeds of the chilies, and the chilies are mechanically cut into small segments with the length of 10-25mm. The core materials comprise the following components in parts by weight: 1-6 parts of walnut kernel, 30-50 parts of seasame, 10-30 parts of peanut kernel, 5-20 parts of sunflower seed kernel, and 20-30 parts of starch. A centrifugal blender is adopted to fill the core materials in the chillies. The preparation method of the short, scented and crispy chili of the invention has the advantages that the process is scientific and reasonable, the short, scented and crispy chili product has a beautiful appearance and enchanting fragrance, scented and crispy mouthfeel and rich nutrition, and is convenient to eat, and has obvious economic benefit.
Description
technical field [0001] The present invention relates to snacks, more specifically to a method for preparing short crispy peppers in snacks. Background technique [0002] Crispy pepper is a small food made from raw materials such as pepper, peanuts, sesame seeds, melon seeds, and walnut kernels. Crispy peppers look like dried red peppers filled with cores, and taste crispy and delicious. It is a new type of tourism and leisure food. Our factory began to develop and produce crispy pepper products as early as 5 years ago, and is one of the founding units of crispy pepper products. The technology of crispy pepper products produced in the past is very confidential, and the production technology is also relatively backward. The quantity and quality of the products cannot meet the needs of the market. A preparation method for producing short crispy peppers. Contents of the invention [0003] Purpose of the present invention: provide a kind of preparation method of crispy short...
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